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Bacon and Clam White Pizza

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This out-of-the-ordinary pizza combines bacon and clams to create a flavorful, herb-scented pizza in no time...but what makes it really good is the puff pastry crust.  Yum!

  • Thaw: 40 minutes
  • Prep: 15 minutes
  • Bake: 20 minutes
  • Chill: 15 minutes
  • Cool: 10 minutes
  • Serves: 24
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4 5

Recipe

Ingredients

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 4 slices bacon

  • 1 large onion, chopped (about 1 cup)

  • 1 tsp. dried oregano leaves, crushed

  • 1 clove garlic, minced

  • 3 cans (6.5 ounces each ) chopped clams, drained

  • 1 cup finely shredded Italian cheese blend (mozzarella, Parmesan, Asiago)

  • 2 tbsp. chopped fresh parsley

Directions

  1. Heat the oven to 400°F.

  2. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 14x12-inch rectangle.  Place the pastry onto a baking sheet.  Brush the edges of the pastry with water.  Fold over the edges 1/2 inch on all sides, crimping with a fork to form a rim.  Prick the center of the pastry thoroughly with a fork.  Refrigerate for 15 minutes.

  3. Cook the bacon in a 10-inch skillet over medium-high heat until crisp.  Pour off all but 1 tablespoon drippings.  Drain the bacon on paper towels. Crumble the bacon.

  4. Reduce the heat to medium.  Add the onion to the skillet and cook for 5 minutes or until tender, stirring occasionally.  Stir in the oregano, garlic and clams.  Cook and stir for 5 minutes.  Remove the skillet from the heat.  Spoon the onion mixture onto the pastry.  Sprinkle with the bacon, cheese and parsley.

  5. Bake for 20 minutes or until the pastry is golden brown and the cheese is melted.  Let the pastry cool on the baking sheet on a wire rack for 10 minutes.  Cut the pastry into 24 pieces.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

The kind of pan you use can affect baking times. A nonstick or dark glazed baking sheet may bake faster, so adjust your time and check pastry while baking.

If your Puff Pastry becomes soft and sticky while working with it, chill it in the fridge for a few minutes. Place in the refrigerator between rollings, too.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

You can thaw Puff Pastry in the fridge. Separate and place each sheet on a plate, cover with plastic wrap and defrost in the refrigerator for about 4 hours.

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Submitted by:
Ted K.
Date: 2/13/2007

5 star rating

"I couldn't resist adding sliced green olives and shiitake mushrooms to this recipe. It turned out great!!!"

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