☰ menu   

Clam and Fontina Pizza

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.
  1. 1 recipe Overnight Pizza Dough
  2. ½ cup tomato sauce
  3. ¼ cup pesto sauce
  4. 1 5-ounce can baby clams, drained
  5. ¼ cup toasted pine nuts
  6. 1 cup grated Fontina cheese (such as Sartori's Extra-Aged Fontina)
  1. Heat oven to 500˚F.
  2. 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.
  3. 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.
  1. 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
culture: the word on cheese https://culturecheesemag.com/

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.