Clam, Chard, and Bacon Pizza

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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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

Plain flour (for dusting)
450g store-bought pizza dough
1 275g can whole baby clams
2 slices thick-cut bacon (60g), cut into 1"-wide pieces
3 spicchi d'aglio, affettati sottilmente
2 cucchiai di scalogno tritato
450g bunch Swiss chard, centre stalks removed, leaves torn
Sale kosher e pepe nero macinato fresco
1 tablespoon unsalted butter, cut into 1/2" cubes
1 cucchiaio di aceto di vino bianco
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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.