Hiya, Boston! We made a flatbread pizza just for you, using fresh clams, loads of garlic and parsley, a creamy white sauce, and some fresh lemon zest to keep the flavors bright. This one’s for the clam lovers, no two ways about it. With Flatout flatbread, any city can have its own pizza
Fresh east coast clams are the stars of the show on this Boston-inspired flatbread pizza. We #FlatoutLove this flatbread recipe! Get the details, and so many more delicious recipes, here:
Boston: Clam Chowder Flatbread Pizza
Ingredients
- 1 Flatout flatbread
- Basic Bianca pizza sauce:
- 1/3 cup fat free ricotta
- 1-2 tablespoons milk
- 1 clove garlic, minced
- 1/2 cup shredded mozzarella
- 3 tablespoons grated parmesan cheese, fresh
- Salt and freshly ground pepper
- 1 can of cherrystone clams, drained, or 4-6 ounces of fresh clams, cooked
- 1/4 cup parsley, chopped
- Zest of one lemon
- Grated parmesan cheese
Directions
Preheat oven to 375°F. Place flatbread on a cookie sheet. Bake at 375°F for two minutes. Remove flatbread from oven.
In a bowl, combine bianca sauce ingredients and season with salt and pepper. Spread on flatbread and top with clams. Bake for four minutes, remove from oven and sprinkle on fresh lemon zest, more parmesan cheese, and parsley.
Suggested Flatout: Light - Original, ProteinUp - Core12, The Original
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