Text 28331, 74 rader
Skriven 2015-06-19 05:43:32 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1313
====================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Clam, Chard & Bacon Pizza
 Categories: Pizza, Seafood, Greens, Pork
      Yield: 5 Servings

           All-purpose flour; for
           - dusting
      1 lb Store-bought pizza dough
     10 oz Can whole baby clams
      2 sl Thick-cut bacon; in 1"
           - pieces
      3 cl Garlic; thin sliced
      2 tb Minced shallot
      1 lb Bunch Swiss chard; center
           - stalks removed, leaves
           - torn
           Salt & fresh ground pepper
      1 tb Unsalted butter; in 1/2"
           - cubes
      1 tb White wine vinegar
    1/2 ts Yellow cornmeal
      1 tb Good-quality extra-virgin
           - olive oil
    1/2 c  Fine grated Parmesan

  Preheat oven to 500+.F/260+.C.

  Fill a large bowl with boiling water. Place a baking sheet
  over; dust with flour. Place dough on baking sheet; cover
  loosely with plastic wrap and let sit for 10 minutes to
  soften. Flip dough; cover and let sit 10 minutes longer.

  Meanwhile, drain clams, reserving liquid. Cook bacon in a
  12" cast-iron skillet over medium heat, stirring
  occasionally, until lightly browned, 4-5 minutes. Transfer
  bacon to a paper towel-lined plate. Add garlic and shallot
  to drippings in skillet and cook, stirring occasionally,
  until softened, about 2 minutes. Stir in chard and 1/2 cup
  reserved clam liquid and cook, stirring, until chard is
  just wilted, about 2 minutes. Season to taste with salt
  and pepper. Stir in butter, vinegar, and as many clams as
  you'd like. Transfer mixture to a medium bowl.

  Wipe out skillet and heat over medium-high heat until very
  hot. Roll out dough on a lightly floured surface to a 12"
  round. Sprinkle skillet with cornmeal and transfer dough
  to skillet. Brush top of dough with oil. Cook, shaking pan
  occasionally and turning pan to avoid hot spots, until
  bottom of dough is golden and crispy, 6-8 minutes.

  Spread chard mixture over dough. Bake until crust is
  golden and cooked through, 6-8 minutes. Scatter bacon and
  cheese over; cook just until cheese is melted, 2-3 minutes
  longer.

  by The Bon App+¬tit Test Kitchen

  Bon App+¬tit | February 2012

  Yield: Makes 4 to 6 servings

  MM Format by Dave Drum - 12 March 2012

  Uncle Dirty Dave's Archives

MMMMM

... Fat free cheese is like meat-free beef.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)