CLAM AND Bacon Pizza: With Roasted Peppers, Kale, And Parmesan
- 20m Prep Time
- 25m Cook Time
- 45m Ready In
A unique pizza topped with clams, bacon, roasted peppers, kale, and Parmesan cheese on a balsamic and oil base.
Ingredients
- 454 g pizza dough
- 6 bacon
- 1 large shallot thinly sliced
- 2 medium garlic cloves minced
- 1 lacinato kale tough stems removed and leaves chopped
- 1 whole baby clams drained and liquid reserved
- 14.8 ml balsamic vinegar
- red pepper flakes
- kosher salt
- freshly ground black pepper
- flour for dusting
- 14.8 ml extra-virgin olive oil divided
- 118 ml jarred roasted peppers drained and chopped, divided
- 237 ml shredded Parmesan cheese divided
Nutrition (per serving, estimated)
Estimated based off 9 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 876 mg
- Iron: 3.46 mg
- Magnesium: 62.1 mg
- Phosphorus: 638 mg
- Potassium: 485 mg
- Zinc: 3.43 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 454 g pizza dough
- 6 bacon
- 14.8 ml balsamic vinegar
- red pepper flakes
- kosher salt
- freshly ground black pepper
Prepare
- 1 large shallot, thinly sliced
- Mince 2 medium garlic cloves
- 1 lacinato kale, tough stems removed and leaves chopped
- 1 whole baby clams, drained and liquid reserved
- flour, for dusting
- 14.8 ml extra-virgin olive oil, divided
- 118 ml jarred roasted peppers, drained and chopped, divided
- 237 ml shredded Parmesan cheese, divided
Let's Cook
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Step 1.
Preheat the oven to 500°F. Let the pizza dough rest at room temperature while the oven preheats.
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Step 2.
Heat a 10-inch skillet over medium-low heat. Add the bacon and cook until just crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate to cool, then chop the bacon and set aside.
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Step 3.
Add the sliced shallots to the bacon fat in the skillet and cook over medium-low heat until softened, about 3 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute. Add the chopped kale and ½ cup of the reserved clam liquid, cover, and cook, stirring occasionally, until the kale is tender, 5 to 7 minutes. Stir in the chopped bacon, drained clams, balsamic vinegar, and red pepper flakes; season with salt and pepper to taste. Transfer the clam mixture to a plate and wipe out the skillet with a paper towel.
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Step 4.
Divide the pizza dough in half. On a lightly floured surface, roll out one half into a round that fits your 10-inch skillet. Add ½ tablespoon of olive oil to the skillet and swirl to coat. Place the dough in the skillet and flip it to coat both sides with oil. Sprinkle half of the clam mixture, half of the chopped roasted peppers, and half of the shredded Parmesan over the dough.
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Step 5.
Transfer the skillet to the oven and bake until the cheese is melted and the dough is cooked through, 8 to 12 minutes. Carefully remove the pizza to a cutting board. Repeat with the remaining oil, dough, and toppings to make the second pizza. Cut into wedges and serve.