Clam and Mussels Pizza Piquant
Clam and Mussels Pizza Piquant
Directions
- Thaw pizza crust and mussel meat in refrigerator overnight.
- Preheat oven to 450 or pizza oven to desired temperature.
- Gather all ingredient toppings. Mix the clams and juice with the mussel meats and let sit.
- Transfer crust to pizza pan or pizza peel. Spread pizza sauce on the crust using the back of a spoon or ladle leaving at least half inch border around the edges.
- Add the cheese, sprinkling around evenly. Place the mussel meats and clams atop the cheese, drizzle pizza with any remaining clam/mussel juice. Add hot banana peppers and crushed red pepper.
- Place in oven and back until desired amount of crisp and browning occurs. Remove from oven.
- Melt garlic and butter over medium heat and drizzle over pizza. Cut and serve.
Ingredients
- 1 ea. Ultimo!® Rustic Par Baked Pizza Crust, 14 in.
- 2 oz. Piancone Pizza Sauce , fully prepared
- 5 oz. Bacio® Cheese, Mozzarella, WMLM, shredded
- 4 oz. Empire's Treasure® Mussel Meat
- 2 tbsp Roma® Clams, with juice
- 3 oz. Roma® banana pepper rings, hot
- Roma Heritage® Flour, as needed for dusting
- 1/2 tsp Peak Fresh Produce® Garlic, minced
- 1 tbsp Nature's Best Dairy® Butter, Unsalted
- 1 tsp Roma® Red Pepper, Crushed
Chef David McGurn - Executive Chef, Performance Foodservice - Springfield
