Aaaaaaaaaand I’m back!
Whew – I gotta tell you guys, while a week out of town and “off” is fun, dreamy and all that other good stuff (I can’t tell you the last time I just didn’t check email for daaaaaays), I missed being here. I missed YOU! I missed us. Like, a lot!
But enough mushy stuff, eh? Let’s get down to why we’re all here today – PIZZA! I made you one! And not just any little pie. No, no! This gorgeous cherry stone clam & tomato pizza is currently our Summer fave. We’ve made it three times this month, and I just picked up MORE cherry stone clams so we can whip it up again very soon.
What makes this pizza so great – especially for Summer living – is how light and fresh it is. If you’re into fresh herbs, garlicky blistered tomatoes, and clams on your pie (and even if you’re not… I still say give this a shot – you may find a new love!), this should be added to your dinner menu ASAP!
Happy Hump Day, lovlies! xo
Cherry Stone Clam Pizza with Blistered Tomatoes and Fresh Herbs – Baker by Nature
Pizza dough (either store bought or homemade)
8 ounces grape tomatoes
2 tablespoons olive oil
5 cloves garlic
(2) 6.5 ounce cans of cherry stone clams
8 ounces fresh mozzarella, sliced into thin rounds
1 teaspoon Italian seasoning
Big handful of fresh basil, sliced
Big handful fresh parsley, roughly chopped
Preheat oven to 500 degrees (F).
In a large skillet, heat oil over medium high heat. Add tomatoes and cook for 6-8 minutes, or until their skin is blistered and they’ve softened quite a bit. Add garlic and cook for another minute, then remove pan from heat.
Roll out pizza dough to desired shape, then brush each side lightly with olive oil before placing the dough on a sheet pan or pizza stone. Top dough with blistered tomatoes, then add cheese and clams. Sprinkle with Italian seasoning and bake for 10-12 minutes.
Once pizza is removed from the oven, top with fresh herbs and serve right away!
*Cherry stone clams can be found at Trader Joe’s or at specialty food shops.