Ingredients:

• 225g pizza dough
• 1 – 142g can whole baby clams, drained
• 2 cloves minced garlic
• 1/4 tsp dried chili flakes
• pinch of black pepper
• ½ cup canned crushed tomatos or tomato sauce
• 1 tsp balsamic vinegar
• 2 tsp dried basil
• 1 tsp paprika

Salad topping:

• ½ cup sliced bell peppers (any colours)
• about 1 ½ cups mixed salad greens
• ½ cup halved cherry tomatos
• 1 tsp olive oil
• 2 tsp balsamic vinegar

Heat the oven to 425°F. Oil a baking sheet or pizza pan and stretch the dough out to form a crust (follow the directions on the dough package to do this – you will likely need to leave it out to sit for a few minutes in order to bring the dough to room temperature). Bake for 10 minutes or until light brown.

In a bowl, combine the clams with garlic, chili flakes, and black pepper. Toss to coat. In a separate bowl, mix together the crushed tomatos or tomato sauce with 1 tsp balsamic vinegar, paprika, and dried basil. Using the back of a spoon, spread it on the pizza crust, followed by the clam mixture. Return the pizza to the oven for 10 minutes.

While it cooks, toss the salad greens and veggies in 1 tsp olive oil and 2 tsp balsamic vinegar. Top the pizza with the salad mixture, and return it to the oven for about 2-3 minutes. Allow it to cool for a couple of minutes before cutting, and serve immediately.

Nutrition per serving (1/4 pizza): 202 calories, 3g fat, 1g saturated fat, 24mg cholesterol, 367mg sodium, 33g carbs, 4g fiber, 3g sugar, 15g protein.