Vongole Pizza with Andouille, Clams and Scallops

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 cup diced andouille or chorizo sausage
  • 2 teaspoons olive oil
  • 1 (1-pound) refrigerated or frozen pizza or bread dough, thawed
  • 1 (6-ounce) can baby clams, drained
  • 2 cooked scallops, chopped
  • 1 teaspoon dried oregano
  • 1 (10-ounce) package frozen spinach, thawed and well drained
  • 1 cup oil-packed sun-dried tomatoes
  • 2 cups shredded part-skim mozzarella cheese
  • 2 tablespoons grated Parmesan
Directions

Preheat oven to 450 degrees F.

Cook sausage in the olive oil in a large skillet over medium-high heat until browned and crisp. Remove from heat.

Press the thawed dough into a 15-inch circle. Top dough with spinach and sun-dried tomatoes. Top with chopped scallops, baby clams and half of the sausage, then both cheeses. Sprinkle with dried oregano. Bake 10 to 12 minutes, until cheese melts.

NOTE: Serve with a simple bagged and pre-washed green salad and a bottled vinaigrette.


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