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Clams, Mussels, & Vermont Cheddar Pizza




Source of Recipe


recipehound.com


List of Ingredients




basic pizza crust, cornmeal variation cornmeal if using a pizza peel
1/2 cup olive oil, preferably extra-virgin
4 cups (about 12 ounces) shredded Vermont or other high-quality Cheddar cheese, preferably natural white (not orange dyed)
5 cups freshly shucked and drained small clams and/or mussels, or 4 cans (10 ounces each) small whole clams, drained
6 to 8 garlic cloves, minced or pressed
salt
freshly ground white pepper
1/2 cup (about 2 ounces) fresly grated Parmesan cheese
fresh parsley leaflets, preferably flat-leaf Italian type crushed dried red chili pepper (garnish - optional)


Recipe



1 Prepare the dough and preheat the oven as directed in the basic recipe.

2 Shape the pizza dough as directed in the basic recipe. Brush dough all over with olive oil, then top with the Cheddar cheese, leaving a 1/2-inch border around the edges. Top the cheese with the clams and/or mussels, then sprinkle with the garlic and salt and white pepepr to taste. Drizzle evenly with olive oil.

3 Transfer the pie to the preheated baking surface and bake as directed in the basic recipe. Remove from the oven to a cutting tray or board and lightly brush the edges of the crust with olive oil. Sprinkle the top with the Parmesan cheese, parsley, and chili pepper to taste. Slice and serve immediately.