Recipe courtesy of Robin Miller

Vongole Pizza with Andouille, Clams and Scallops

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings



  1. Preheat oven to 450 degrees F.
  2. Cook sausage in the olive oil in a large skillet over medium-high heat until browned and crisp. Remove from heat.
  3. 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.

Cook’s Note

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