1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
4 slices bacon
1 large onion, chopped (about 1 cup)
1 tsp. dried oregano leaves, crushed
1 clove garlic, minced
3 cans (6.5 ounces each) chopped clams, drained
1 cup finely shredded Italian cheese blend (mozzarella, Parmesan, Asiago)
2 tbsp. chopped fresh parsley
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F. Line a baking sheet with parchment paper or spray with vegetable cooking spray.
Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 14 x 12-inch rectangle. Place on the prepared baking sheet. Brush edges of the rectangle with water. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork. Refrigerate until ready to fill.
Cook the bacon in a 10-inch skillet over medium-high heat until it's almost crisp. Remove the bacon with a fork and drain on paper towels. Crumble
Pour off all but 1 tablespoon of the bacon drippings and heat over medium heat. Add the onion and cook for 5 minutes or until tender. Add the oregano, garlic and clams. Cook and stir for 5 minutes more. Remove from the heat. Spread the onion mixture into the pastry crust. Top with the bacon, cheese and parsley.
Bake for 20 minutes or until crust is golden. Let cool for 5 minutes on a wire rack. Cut into approximately 3 x 2-inch rectangles. Serve warm.
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