Clam, Chard, and Bacon Pizza

Revu par Rédacteurs de recettes du Royaume-UniRédigé par Rédacteurs de recettes du Royaume-UniPublié à l'origine 28 janv. 2026

Respecte les directives éditorialesEst. 2 min temps de lecture

Télécharger
Télécharger
Le PDF de l'article a été téléchargé
Partager
Partager
Lien de l'article copié dans le presse-papiers
Language
Language
Discussion
Version audio
Ajouter aux sources préférées sur Google

This white pizza with clams, Swiss chard and bacon offers a sophisticated alternative to traditional tomato-based toppings. Part of our high-protein collection, this recipe combines the briny depth of baby clams with the smoky crunch of thick-cut bacon and the earthy notes of wilted Swiss chard. By starting the dough in a hot frying pan before finishing it in the oven, you achieve a beautifully crisp base that stands up perfectly to the generous, savoury toppings.

Perfect for an impressive weekend dinner or a nutritious post-workout meal, this homemade pizza is packed with minerals and lean protein. The addition of white wine vinegar and Parmesan provides a sharp, salty finish that cuts through the richness of the butter and bacon. Serve it simply with a crisp green salad for a restaurant-quality meal in the comfort of your own kitchen.

Ingredients for Clam, Chard, and Bacon Pizza

Farine blanche (pour saupoudrer)
Pâte à pizza de 450g achetée en magasin
1 275g can whole baby clams
2 slices thick-cut bacon (60g), cut into 1"-wide pieces
3 gousses d'ail, finement tranchées
2 cuillères à soupe d'échalote hachée
450g bunch Swiss chard, centre stalks removed, leaves torn
Sel kasher et poivre noir fraîchement moulu
1 tablespoon unsalted butter, cut into 1/2" cubes
1 cuillère à soupe de vinaigre de vin blanc
1/2 teaspoons yellow cornmeal
1 tablespoon good-quality extra-virgin olive oil
120ml finely grated Parmesan

How to make Clam, Chard, and Bacon Pizza

Preheat oven to 260°C. Fill a large bowl with boiling water. Place a baking sheet over; dust with flour. Place dough on baking sheet; cover loosely with plastic wrap and let sit for 10 minutes to soften. Flip dough; cover and let sit 10 minutes longer.

Meanwhile, drain clams, reserving liquid. Cook bacon in a 12" cast-iron skillet over medium heat, stirring occasionally, until lightly browned, 4-5 minutes. Transfer bacon to a paper towel-lined plate. Add garlic and shallot to drippings in skillet and cook, stirring occasionally, until softened, about 2 minutes. Stir in chard and 120ml reserved clam liquid and cook, stirring, until chard is just wilted, about 2 minutes. Season to taste with salt and pepper. Stir in butter, vinegar, and as many clams as you'd like. Transfer mixture to a medium bowl.

Wipe out skillet and heat over medium-high heat until very hot. Roll out dough on a lightly floured surface to a 12" round. Sprinkle skillet with cornmeal and transfer dough to skillet. Brush top of dough with oil. Cook, shaking pan occasionally and turning pan to avoid hot spots, until bottom of dough is golden and crispy, 6-8 minutes.

Spread chard mixture over dough. Bake until crust is golden and cooked through, 6-8 minutes. Scatter bacon and cheese over; cook just until cheese is melted, 2-3 minutes longer.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.