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.
- 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.
- 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
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