Pigs On The Half Shell

Pigs on the Half Shell
Pigs on the Half Shell


  • Pizza Dough for 10” pizza – rolled and flattened
  • 1 ½ cups chopped thick sliced bacon (about four to five slices) cooked to a crisp
  • ¾ can of chopped clams drained and washed (save clam juice and extra clams for later use)
  • Basil-pesto sauce (for spread), about 8 oz
  • Mozzarella (preferably fresh) – sliced and placed over pesto sauce in an even circular wagon wheel pattern
  • 1 cup of shredded mozzarella
  • 3 oz of fresh, marinated artichoke hearts
  • 1 to 2 Roma tomatoes sliced
  • ¼ red onion sliced thin
  • 1 ½ tsp of minced garlic
  • 4 to 8 medium Kalamata olives (or can use Black olives to reduce salt)
  • 4-6 fresh leaves of basil (washed)


Dough Preparation

  1. See Guy Fieri’s cook book Food – Cookin’ It, Livin’ It, Lovin’ It (page 157)
  2. Preheat pizza stone and oven to 500° F

Pizza Preparation

  1. Once the dough is ready, on a floured surfaced roll the dough to the desired size (10 to 12 inches, match to your Pizza Peel).
  2. Place the dough on a floured Peel.
  3. Spread evenly in a circular pattern the basil-pesto sauce up to a half inch from the edge of the dough.
  4. Place mozzarella slices in a wagon wheel fashion around the edge of the dough and a few slices in the center.
  5. Sprinkle minced garlic over the surface.
  6. Spread chopped bacon and chopped clams over the surface evenly distributing both. Do the same with the sliced red onions.
  7. Place the artichokes hearts around the pizza about an inch in from the edge of the dough.
  8. Place the olives in between the artichoke hearts, evenly across the surface.
  9. Sprinkle shredded mozzarella over the top of the pizza coating to ensure even cheese coverage.

Pizza Cooking 

  1. Place the pizza on the pizza stone and cook for 8 to 10 minutes (or until crust is golden and set).
  2. Remove the pizza once cooked, place the sliced Roma tomatoes around the pizza in a wagon wheel fashion and place one slice in the center of the pizza.
  3. Complete the toppings with fresh basil leaves evenly distributed between the tomatoes.
  4. Slice and serve.

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