Vongole Pizza with Andouille, Clams and Scallops
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 968
- Total Fat
- 60
- Saturated Fat
- 29
- Carbohydrates
- 49
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 60
- Cholesterol
- 172
- Sodium
- 1905
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
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.
Cook’s Note
Serve with a simple bagged and pre-washed green salad and a bottled vinaigrette.