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Source: Food and Wine Quick from Scratch

Clam Pizza with Salad Topping
A meal all in one: a light summer seafood pizza topped with a dressed salad. Delicious!
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Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
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20 ounces pizza dough, store bought
1 pound canned chopped clams, drained well (about 2 cups)
4 garlic cloves, minced
1/4 teaspoon fresh ground black pepper
1/2 teaspoon salt
4 tablespoons olive oil
2 quarts mixed salad greens, about 6 ounces
3/4 cup cherry tomatoes, halved (about 1/4 pound)
1 1/2 teaspoons white wine vinegar
1/4 teaspoon dried red pepper flakes

Heat the oven to 425 degrees. Oil two 12-inch-round pizza pans or large baking sheets.

Press the pizza dough into the pans Bake for about 10 minutes, or until the dough begins to brown.

Meanwhile, line a strainer with several paper towels. Put the drained clams in the strainer and press gently to remove excess moisture.

Spread the clams on the partially baked pizza crusts, sprinkle with the garlic, red-pepper flakes, and 1/4 teaspoon of the salt, and drizzle with 3 tablespoons of the oil.

Bake the pizzas for 8 to 10 minutes until the crust is golden and the clams are hot. Do not overcook or the clams will toughen.

Meanwhile, in a large bowl, toss the greens with the cherry tomatoes, the remaining 1 tablespoon oil, the vinegar, the remaining 1/4 teaspoon salt, and the black pepper. Remove the pizzas from the oven and top with the salad. Serve immediately.

Wine Recommendation: Pinot grigio outsells other white wines in Italian restaurants by more than two to one, and this is the kind of dish that really shows why. Crisp, clean, and light, a good pinot grigio will nicely highlight the clams and tomatoes.

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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
Read Comments

The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
Read Comments

Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
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