Forest Mushroom and Clam Pie
Forest Mushroom and Clam Pie
Directions
- Warm pizza oven to at least 500°F.
Place crust on pizza screen.
- Whisk together pesto and alfredo. Swirl pesto alfredo from the center of the crust towards the edge.
Sprinkle mozzarella cheese. Arrange clams and mushrooms on top of the pesto alfredo & cheese.
- Bake in oven for 10-15 minutes until crust in crispy on the bottom and golden with melted cheese.
- Remove from oven and slice the arrange sweety peppers and chiffonade basil on top for a color pop garnish then serve.
Ingredients
- 1 ea Roma® 16-inch thin crust
- 1/2 cup Roma® Alfredo Sauce, warm
- 8 oz Bacio® Cheese, Mozzarella, shredded
- 1 cup Roma® mushroom pieces and stems, drained
- 1/2 cup Roma® whole baby clams, drained
- 6 ea Roma® sweety red peppers, for garnish
- garnish Peak Fresh Produce® Basil, chiffonade
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
