Naan Flatbread Clam & Bacon Pizza

Method

Preheat oven to 425°F (220°C) and prepare a baking sheet.

Over medium-high heat, cook bacon until crispy. Drain most of bacon fat, add olive oil and shallot. Sauté until fragrant, add garlic and sauté for 1 to 2 minutes. Remove from heat and allow to cool 2 to 3 minutes.

Spread remaining oil, cooked shallots and garlic over the two naan breads. Top with chopped clams, goat cheese and cut cherry tomatoes. Bake for 5 minutes, then top with chopped parsley, drizzle with hot honey and top with baby arugula before serving. Season with salt and pepper to taste. Serve immediately.

Note

This recipe makes 12-16 appetizer portions or two main dinner portions.