Vongole Pizza with Andouille, Clams and Scallops

Ingredients

• 1 pound bread dough refrigerated frozen thawed
• 1 cup chorizo sausage diced
• 6 ounce baby clams drained canned
• 10 ounce pkt spinach frozen thawed drained well
• 1 cup oil-packed sun-dried tomatoes 
• 2 teaspoons olive oil 
• 1 teaspoon oregano dried
• 2 tablespoons parmesan grated
• 2 cups part-skim mozzarella cheese shredded
• 2  scallops cooked chopped

Equipment

• frying pan
• oven

Directions

1. Preheat oven to 450 degrees F.
2. Cook sausage in the olive oil in a large skillet over medium-high heat until browned and crisp.
3. Remove from heat.
4. Press the thawed dough into a 15-inch circle. Top dough with spinach and sun-dried tomatoes. Top with chopped scallops, baby clams and half of the sausage, then both cheeses.
5. Sprinkle with dried oregano.
6. Bake 10 to 12 minutes, until cheese melts.