Littleneck Clam Pizza

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Littleneck Clam Pizza
A seasonal pizza offering with CLAMS courtesy of Batanga Houston.
Littleneck Clam Pizza
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Course Entrées
Occasion Casual, Fall, Spring, Summer, Winter
Servings
people
Ingredients
Course Entrées
Occasion Casual, Fall, Spring, Summer, Winter
Servings
people
Ingredients
Littleneck Clam Pizza
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. On a small sheet pan, roast red onion slices in a little bit of olive oil, at 350 degrees, until soft. Remove from oven and set aside. In a saute pan, add one TB of olive oil, and saute garlic until very tender and aromatic, on low heat, about 8 minutes, then add parsley and saffron, and continue to saute on low for an additional minute. Reserve Rinse clams.
Assembly:
  1. Add mozzarella cheese on top of lavash. Add more cheese if it’s to your liking. Arrange red onion on top of the cheese. Drop pieces of your garlic/parsley mixture scattered, over the pizza. Arrange clams next. Bake at 350 until cheese is bubbly and clams have fully opened. Squirt a little lemon juice on top and you’re ready to eat. Add salt and pepper to your liking.
Recipe Notes

Recipe and Image courtesy of Batanga.

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