Clam Pizza with Garlic and Riverbench Estate Pinot Noir

This pizza has been a favorite in our house for a long time- it’s unique and tasty, and the garlic and herbs go so well with our newly released 2007 Reserve Pinot Noir. Chopped canned clams make it so very easy to make, and we prefer it with whole wheat pizza crust, but use your favorite! For an easy supper, serve with a green salad.
• 1 pre-made pizza crust
• 1 tbsp. cornmeal
• 2 8 ounce cans of chopped clams
• 1 tbsp. fresh oregano, chopped
• 1 tsp. red chili flakes
• 1 cup freshly grated romano cheese
• 1 cup fresh parsley, chopped
Preheat the oven to 450 degrees. Roll out your premade crust and place on a pizza pan coated with cooking spray and the cornmeal. Bake for 8 minutes.
Remove from the oven and let cool slightly. Top with chopped clams, fresh oregano, chili flakes, and finally, the cheese. Bake for another 5 minutes or so until cheese is melted and crust is lightly browned.

Clam pizza might sound a little odd, but give it a try! You’ll be making this a weekly thing in no time. Enjoy!