News from the Tahoe/Truckee world of food
August 14, 2013
Well, finally. I am so glad my picture is in the paper and it is not in the police log. I am so glad it is small. I am super glad there is Photoshop. But the addition of my head shot up there in the corner is just a tiny (yet vital) part of this column's new format.
In the weeks to come, we will not only be featuring recipes, but interviews with local chefs sharing their intimate kitchen secrets (Not that intimate. This is a family newspaper.), introducing new cooking gadgets and spices, and keeping you abreast of the world-class food festivals which come to visit the Sierra through the course of the year.
I would appreciate your input. Please share those secret family recipes. Let me know of a restaurant experience that rocked your food world. Introduce our readers to a kitchen appliance that has made your life easier and does not require protective eye-wear. I'm here. I'm cooking — if I'm not eating; reach me at firstname.lastname@example.org.
Quick and easy clam and garlic pizza
If you are anything like me, it is that time of summer where you are burned out on barbecue. Seriously, if I see another trip-tip, I am becoming a vegetarian — at least at breakfast.
So you're done with the grill but, still, you don't want to spend a bunch of time indoors, cooking. You've got plenty of cold, dark winter days ahead to be hugging that hot stove.
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Summer is all about quick and easy — and we are not talking about my love life. If we were, this would be invisible clam and garlic pizza, and it is anything but that. It is a potluck scene stealer. It has received so many rave reviews from friends and relatives I am almost embarrassed to reveal how simple it is, but this column is all about honesty.
That and, again, my picture. Oh, and food. Not only is this pizza easy and delicious, it travels well for lake-side picnics. Enjoy any time of the year.
1 bag uncooked, pre-made Safeway Traditional Pizza Dough, or other un-cooked pre-made crust
1 cup bottled roasted garlic Alfredo sauce
2 tbls. minced garlic or 1 1 /2 tbls. dried minced garlic
1 cup shredded mozzarella cheese2 cans (6 1 / 2 ounce) chopped clams, drained
3 /4 cup shredded Parmesan
Set out pizza dough at room temperature for one hour before cooking. Set oven rack in upper third of the oven and pre-heat oven to 425°. Spray 11 x 17-inch baking sheet with non-stick cooking spray.
Roll out pizza dough to cover surface of baking sheet. This will involve a lot of pulling, and stretching, and pushing. Think dough yoga. When you've got the crust situated, use the back of spoon to spread Alfredo sauce over dough.
Sprinkle garlic evenly over sauce. Next cover garlic layer with mozzarella cheese. Sprinkle clams on top of the mozzarella cheese and top off with a final layer of Parmesan. Brush pizza edges with olive oil and bake for 30 minutes. Let stand, out of oven, for about 10 minutes before cutting.
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