Shrimp and Clam Pizza
Any night can be pizza night. This garlicky seafood pizza is on the table in 30 minutes with the help of refrigerated pizza dough. Dovetailing Tip: Prepare an additional pound of shrimp by peeling and deveining to use in Shrimp Scampi with Angel Hair Pasta on day 5.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 162
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 162
1 pound refrigerated pizza dough, at room temperature
all-purpose flour, for dusting
1 shallot, thinly sliced
1/4 cup extra-virgin olive oil
kosher salt and freshly ground pepper
1/3 cup dry white wine
3 cloves garlic, minced
12 littleneck clams, scrubbed
1/2 cup fresh parsley, plus chopped leaves for topping
1/2 teaspoon grated lemon zest
8 ounces medium shrimp, peeled, deveined and halved lengthwise
Directions:
Put a pizza stone or an inverted baking sheet on the middle oven rack and preheat to 450 degrees F. Press and stretch the pizza dough into a 10-by-14-inch rectangle on a floured piece of parchment; scatter the shallot on top. Drizzle with 1 tablespoon olive oil and rub into the dough, gently pressing in the shallot; season with salt and pepper. Transfer the dough (on the parchment) onto the hot stone. Bake until the crust is golden, 10 to 15 minutes.
Meanwhile, bring the wine, 1 tablespoon olive oil and the garlic to a simmer in a large skillet over medium heat. Add the clams, cover and cook until they open, about 6 minutes; transfer to a cutting board using a slotted spoon. (Discard any unopened clams.) Continue simmering the liquid until reduced by half, 2 to 3 minutes. Remove the clams from their shells and chop.
Pulse the parsley with the remaining 2 tablespoons olive oil and the lemon zest in a mini food processor until chopped. Add the clam cooking liquid (with the garlic) and pulse until thickened.
Spread the parsley sauce on the baked crust. Top with the clams and shrimp; lightly season with salt and pepper. Return to the oven until the shrimp is cooked through, 3 to 5 minutes. Top with more parsley.
Source: foodnetwork.com
Meanwhile, bring the wine, 1 tablespoon olive oil and the garlic to a simmer in a large skillet over medium heat. Add the clams, cover and cook until they open, about 6 minutes; transfer to a cutting board using a slotted spoon. (Discard any unopened clams.) Continue simmering the liquid until reduced by half, 2 to 3 minutes. Remove the clams from their shells and chop.
Pulse the parsley with the remaining 2 tablespoons olive oil and the lemon zest in a mini food processor until chopped. Add the clam cooking liquid (with the garlic) and pulse until thickened.
Spread the parsley sauce on the baked crust. Top with the clams and shrimp; lightly season with salt and pepper. Return to the oven until the shrimp is cooked through, 3 to 5 minutes. Top with more parsley.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
