Subj:  Clam Pizza

From:  Dream Guy

The recipe is adapted (by moi) from one in "Pizza" 
by James McNair, which also features
faaaabulous photos by Patricia Brabant.  It has recipes 
for traditional and contemporary

1 - pizza dough (for 12" pizza)
8 oz grated chedder (preferably white)
1 can baby clams, drained and rinsed
2oz grated fresh parmesan
chopped parsley
3-4 cloves garlic, chopped
salt and pepper

Preheat oven to 500 degrees.  Lightly brush dough with 
olive oil (if you are on a diet,
spray lightly with olive oil flavored pam). Top with 
chedder cheese, leaving a 1/2"
border around edge.  Top with clams and garlic, and 
drizzle lightly with olive oil.  Grate
a bit of fresh pepper around and salt lightly.  Bake 
for about 10 minutes, or until the edge
is golden brown.  Remove from oven and lightly brush 
the edge of the pizza with olive
oil. Sprinkle as much chopped parsley as you wish, and 
top with the parmesan cheese.
Slice, and enjoy. If you are on a diet, use some low 
fat chedder and slim jack cheese.  You
can also add 1 can of mussels if you like (the original 
recipe was for clam/mussel pizza). 

Baking tip -- best when baked on a pizza stone or in 
a perforated pan.

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