This recipe for clam and bacon pizza calls for an obscene amount of garlic. So obscene, in fact, I was prepared to incapacitate my fellow gym goers the next morning with my manky garlic sweat. However, after one delicious bite, I knew my morning gym buddies would be spared a noxious 5 a.m. cloud of pungent funk. We are all very relieved.
The preparation for this delightfully mellow sauce rendered the garlic perfectly sweet, mild and savory — a glorious foil to the briny clams and rich bacon. This pizza was simply outstanding and I cannot wait to sink my teeth into another slice soon. I used a whole wheat pizza crust from Whole Foods to up the health factor and I wouldn’t change a thing. We paired it with a spicy, zesty red Zinfandel from one of our favorite vineyards in Sonoma County, Chateau Felice. What a lovely Sunday dinner!