Thursday, April 10, 2008

Amalfi Coast Pizza

When I was in Italy we had such amazing meals every night, loaded with fresh seafood and local veggies almost bursting with flavor. So many are impossible to reproduce with the modern American megamart ingredients, but they continue to inspire me anyways. I love pizza with a crisp, wafer thin crust and light, flavorful toppings. This one came right after a trip to the local Trader Joe's and was a huge success.

6 cups baby spinach
the juice and zest of a meyer lemon

fresh herbed pizza dough

3/4 cup white clam sauce (homemade is best but T.J.'s is good)
1 cup frozen artichoke hearts, thawed and patted dry
3 Tbsp. sundried tomatoes, chopped fine
3 Tbsp. kalamata olives, chopped
1/4 cup uncooked small shrimp
1/4 cup uncooked bay scallops
1/4 cup uncooked calamari rings
1/2 cup shredded mozzarella
1 cup "quattro formaggio" blend (provolone, parmesan, asiago, fontina)
1/2 cup sliced heirloom tomatoes

Preheat oven and pizza stone to 500 degrees for at least 20 minutes. Saute spinach in olive oil until just cooked. Toss with lemon zest and juice, salt and pepper. Roll out pizza dough to about 1/4 inch thickness. Transfer dough to pizza stone. Once bottom has partially cooked, flip over. Spread on clam sauce and distribute spinach. Top with artichokes, sundried tomatoes, olives and seafood. Cover with cheeses. Top with sliced tomatoes. Bake until crust is crisp and cheese is golden brown and bubbly. Top with lemon zest if desired.

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