VONGOLE PIZZA WITH ANDOUILLE, CLAMS AND SCALLOPS

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Vongole Pizza with Andouille, Clams and Scallops image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 cup diced andouille or chorizo sausage
2 teaspoons olive oil
1 (1-pound) refrigerated or frozen pizza or bread dough, thawed
1 (6-ounce) can baby clams, drained
2 cooked scallops, chopped
1 teaspoon dried oregano
1 (10-ounce) package frozen spinach, thawed and well drained
1 cup oil-packed sun-dried tomatoes
2 cups shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan

Steps:

  • Preheat oven to 450 degrees F.
  • Cook sausage in the olive oil in a large skillet over medium-high heat until browned and crisp. Remove from heat.
  • Press the thawed dough into a 15-inch circle. Top dough with spinach and sun-dried tomatoes. Top with chopped scallops, baby clams and half of the sausage, then both cheeses. Sprinkle with dried oregano. Bake 10 to 12 minutes, until cheese melts.

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