Pizza with shrimp and clams
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 480, total fat 18 G., saturated fats G., proteins 20 G., carbohydrates 55 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 480, total fat 18 G., saturated fats G., proteins 20 G., carbohydrates 55 G., fiber G., cholesterol mg, sodium mg, sugar G.
Pizza with shrimp and clams - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 washed small clams
- 230 g peeled medium shrimp, cut in half lengthwise
- 450 g of pizza dough, warmed to room temperature from the refrigerator
- A little flour to prevent the dough from sticking to the parchment
- 1 shallot, chopped
- 1/4 cup olive oil
- 1/3 cup dry white wine
- 3 crushed cloves of garlic
- 0.5 cup parsley and some chopped leaves for garnish
- 0.5 tsp grated lemon zest
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Cooking the dish according to the recipe:
- Place a pizza stone or baking tray upside down on the middle shelf of the oven and preheat to 230°C.
Place the dough on a floured baking sheet to form a 10cm by 35cm rectangle; scatter the shallots on top.
Drizzle with 1 tablespoon of olive oil and rub into the dough, gently pressing the onion into the dough; season with salt and pepper. Transfer the parchment paper with the dough to a preheated baking stone. Bake until crisp, 10-15 minutes. - Meanwhile, add wine, 1 tablespoon olive oil and garlic to a large skillet and bring to a simmer over medium heat.
Add the clams, cover, and cook until the shells open, about 6 minutes; use a slotted spoon to remove the clams to a cutting board. (If any clams haven't opened, discard them.)
Continue to simmer the wine-butter mixture until it reduces in volume by half, 2-3 minutes. Remove the clams from their shells and chop. - In a mini food processor, chop the parsley, adding the remaining 2 tablespoons of olive oil and lemon zest to the bowl. Add the wine, oil, and garlic reserved from cooking the clams, and process until smooth.
Spread the parsley sauce over the baked dough. Top with the clams and shrimp; season lightly with salt and pepper. Return to the oven and bake until the shrimp are cooked through, 3-5 minutes. Sprinkle with chopped parsley leaves.
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