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Year-Round Giving: White Clam Flatbread Pizza

August 03, 2015

White Clam Flatbread Pizza

White Clam Flatbread Pizza

White Clam Flatbread Pizza is on the menu today. This cheesy flatbread is packed with delicious flavors. Serve this as an appetizer or for a main course.

White Clam Flatbread Pizza

Instead of butter and garlic like the recipe calls for you can substitute with garlic butter spread. You know that garlic buttery spread they sell in the deli section of your grocery store. It is usually around the Italian loaves. Have you ever noticed that the spread is not refrigerated? If we are not going to be slathering down a loaf of bread we put it in the fridge. When it is refrigerated it hardens. We rake a fork through the hardened spread and sprinkle the crumbles over whatever we are baking.

If you can't find fresh clam meat in the seafood section check the canned tuna. Bumblebee brand makes a chopped or minced clam meat. Whichever you find is fine for this recipe. 

When we make this we plan to have Chicken Broccoli Alfredo within the next 2 days. Since this recipe only calls for  a small amount of Alfredo Sauce we don't want the rest of the sauce to go to waste. 


White Clam Flatbread Pizza
White Clam Flatbread Pizza
by Stephanie Jackson
Prep Time: 5 mins
Cook Time: 8- 10 mins
Ingredients (2 Pizzas)
  • 1 2 count package of garlic Naan bread.
  • 4 Tbs Alfredo sauce
  • 1 Tbs butter, cut into small pieces
  • 2 cloves of garlic, minced
  • 4 oz. shredded Mozzarella cheese
  • 2 Tbs freshly grated Parmesan cheese
  • 6 oz. chopped clam meat
  • 2 Tbs olive oil
  • 1 tsp dried thyme
Instructions
Divide ingredients for two flatbread pizzas.
Spread Alfredo sauce over the Naan flatbread.
Sprinkle garlic, butter pieces, Mozzarella and Parmesan cheese over the Alfredo Sauce.
Drain clams of any water they are packed in.
Toss clam meat in olive oil then sprinkle clam meat over the pizzas.
Sprinkle the top with dried thyme.
Bake directly on middle rack at 450F for 8-10 minutes.
Let cool 1-2 minutes before cutting.
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