Clam and Fontina Pizza
The aroma of this dish as it bakes in the oven is a wonderful preamble to how it actually tastes. A favourite recipe for pizza dough adds to the fun, but if you are short on time, try ready-made dough. Either way, this is a unique homemade treat. Wooden pizza peels are available in most kitchen stores.
Ingredients
- 1 recipe Overnight Pizza Dough
- ½ cup tomato sauce
- ¼ cup pesto sauce
- 1 5- ounce can baby clams drained
- ¼ cup toasted pine nuts
- 1 cup grated Fontina cheese such as Sartori's Extra-Aged Fontina
Instructions
- Heat oven to 500˚F.
- Place pizza stone in oven on middle rack and preheat for ½ hour. Flour pizza peel and spread dough on peel. If using a baking sheet, sprinkle with 1 tablespoon cornmeal and place dough on baking sheet.
- Spread tomato sauce over dough, then spoon pesto sauce on top. Sprinkle clams, pine nuts, and Fontina cheese over all. Slide pizza from peel onto hot stone and bake for 8 - 10 minutes or until edges of crust are nicely browned and cheese evenly melted.
Notes
For more recipes, grab a copy of Tin Fish Gourmet: Gourmet Seafood from Cupboard to Table by Barbara-jo McIntosh (Arsenal Pulp Press, 2014).
Adapted from Tin Fish Gourmet: Gourmet Seafood from Cupboard to Table
Barbara-jo McIntosh
Barbara-jo McIntosh is an award-winning food professional with over 25 years experience in the food and hospitality industry. Formerly the owner of the popular Vancouver restaurant Barbara-Jo's Elegant Home Cooking, she is now a passionate bookseller and supporter of the culinary arts, as well as the author of Tin Fish Gourmet: Gourmet Seafood from Cupboard to Table
Photographer Tracey Kusiewicz
Tracey Kusiewicz is a freelance commercial photographer specializing in food and beverage in the Vancouver, British Columbia area.
