Well, as the cupboards, fridge, and freezer stashes disappear, one thing is good. I can see the things that I’ve shoved to the back or the side that I bought, and then didn’t give a caring thought to after purchasing. We all do it. We buy something that we have a plan for in a “eureka” moment, an item that we wouldn’t normally buy – but use the ol’ “but hey, it was on sale!” excuse – and into the wobbly-wheeled cart it goes, … and then, … there it sits…and sits…until we spring-clean, or tragedy strikes, and it’s about all you have left to eat. A few cans of “this”, a few of “that” from the freezer, and odds and ends discovered on a scavenger foragefest throughout the kitchen…and…wah-lah. This heavenly Clams Casino Pizza with the Works is born, that thankfully, was amazingly delicious!!
The only thing that was added to the grocery list of bread, milk and eggs, was a package of fresh sliced mushrooms and a large red onion. Everything else I had. A jar of alfredo sauce, and two cans that looked so sad and had been neglected forever, baby clams and artichoke hearts. And everybody was ever so happy now!! (As was the cook!!)
I was also able to mix up my own “pizza cheese” to smother the top with cheese from the fridge and freezer!
It’s a wonderful blend of 4 different cheeses, herbs, and spices, that I’ll share soon! For now, you can just use Sargento’s Mozzarella & Provolone blend shredded cheese and some asiago. Then just toss in or sprinkle the top with the herbs and spices in the recipe below.
Pop in the oven to bake….
…add a little torn bacon to get that “clams casino” flavor going on ….
…pop back into the oven for another 5 minutes or so to keep the bacon crispy…
…and you’ve got yourself an over the top, pizzeria-style pizza that would cost an arm and a leg if you ordered one!
Homemade is always so much better, isn’t it? And doesn’t hardly cost anything to make!
Just look at that gorgeous slice!! You know you want it!
So just make one tonight!
Use whatever ingredients you would like and load up on the cheese! I added alfredo sauce, lots of fresh garlic, baby clams, fresh mushrooms, red onion, artichoke hearts, Pearls black olives (that I won!), sweet red cubanelle peppers from last year’s garden, and of course, bacon!
And it was one hell of a great pizza! Totally different from my plain ol’ fave of pepperoni, mushroom and black olive. And the white sauce was a nice change of pace from the traditional red!
So the next time you’re looking for a pizza to make, and think you can’t afford one or don’t have any ingredients to make one, use this as a guide! Just go through your own pantry, fridge, and freezer, and toss together whatever you have on hand!
You never know where your next masterpiece might come from! Enjoy!!
My Honey, Chardonnay & Garlic Herb Pizza Dough with Parmesan & Asiago is wonderful for this. Easy and delicious!!
- pizza dough for 1 large pizza
- a third of a jar of alfredo sauce, about ⅔ of a cup
- 2 - 3 garlic cloves, very finely minced
- ¼ cup grated asiago
- 1 (10 oz.) can baby clams, drained well
- half of an 8 oz. carton of fresh sliced mushrooms
- ¼ of a red onion, sliced
- 1 (7 oz.) can artichoke hearts, drained (cut smaller if needed)
- sliced black olives, about a half of a cup or as you like
- sweet red pepper rings, as you like (I used sweet red cubanelle but bell is fine, too)
- 2 cups shredded mozzarella and provolone blend cheese
- ¼ cup grated asiago
- a sprinkle of each: garlic salt, black pepper, and italian seasoning
- 3 - 4 strips crisp cooked peppered bacon, torn into small pieces
- Preheat oven to 375º F.
- Spray a pizza pan with butter flavored no-stick spray and spinkle with a little cornmeal.
- Stretch out pizza dough and place onto pan. Starting from the center, work dough out to edges. Leave a thicker outer rim all the way around. Brush rim with a little olive oil.
- Spread dough with alfredo sauce, as much as you like, the top with garlic and asiago.
- Top with clams and whatever other toppings you'd like.
- Top with shredded cheeses and season top.
- Pop into preheated oven and bake until cheese has melted and crust is golden on the bottom, about 25 minutes. Remove, top with torn cooked bacon, and bake 5 minutes longer. Remove, let rest a few minutes. Slice and serve!