Ingredients
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 2 pieces Cento Flat Fillets of Anchovies, finely chopped
- 1 tbsp Bellino Minced Garlic
- 6 tbsp Cento Panko Bread Crumbs
- ½ cup Fresh Parsley, finely chopped
- ¼ cup Parmigiano-Reggiano Cheese, grated
- Cento Ground Black Pepper, to taste
- 4 slices Bacon, cooked and chopped
- ¼ tsp Cento Extra Hot Calabrese Peperoncino
- ¼ tsp Cento Oregano
- 1 can Cento Whole Baby Clams (10 oz), drained
- ½ tbsp Lemon Juice
- ½ lb Mozzarella Cheese, shredded
Directions
Preheat oven to 375 F. Prepare pizza dough according to Chef Centoâu20acu2122s Pizza Dough recipe. Roll out dough to desired size and thickness, then transfer to a pizza pan, stone or screen. In a large bowl, combine 2 tablespoons extra virgin olive oil, chopped anchovies, ½ tablespoon minced garlic, ¼ cup parsley, parmesan cheese and panko breadcrumbs and set aside. In another large bowl, combine baby clams, calabrese pepper spread, remaining minced garlic, oregano, pepper and lemon juice. Mix well. Cover dough with remaining olive oil, remaining parsley, and remaining garlic and spread evenly. Top dough with mozzarella cheese, and evenly spread the clam mixture. Top with breadcrumb mixture. Finally, top with bacon. Cook pizza for 15 minutes.
