Bacon and Clam White Pizza

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

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 teaspoon 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 tablespoons 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.

Bottom Crust Recipe

Watch a how-to demonstration of this recipe technique.

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

Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.

If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it

To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.

Comments & Ideas

Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.

Comments

More Recipes