Bestowing Connecticut styling on a pizza by topping it with clams.
Securing, steaming, and shucking fresh clams—which is time-consuming and, depending on where you live, possibly unfeasible.
Using high-quality canned clams; the brininess is sumptuously offset with bacon and onions.
HOW THIS QUICKIE WORKS
- Caramelizing onions in rendered bacon fat—followed with garlic, thyme, wine, and clams—makes for a rich, satisfying topping
- Parbaking two smaller crusts in a skillet on the stovetop crisps them in record time
- The crusts are simply topped with clam mixture and cooked bacon and finished in the oven to heat through
HOW THIS QUICKIE COOKS UP
After preparing the toppings and forming two 10-inch circles from the prepared pizza dough, sauté each round in a skillet on the stovetop with 2 tablespoons olive oil until it’s golden brown and crisp. Place the toppings on each crust and finish cooking the pizzas on a preheated baking sheet in the oven.