The people in Connecticut have their own unique pizza it’s called apizza. It has less cheese the normal pizza it’s coal-fired(due to rain I cooked instide) and also has a lot of clams on top so I thought I’d try it. The most unique thing is they have an oblong pizza. The other thing is the use of seafood toppings, I’m using clam, scallop and lobster meat. The cheese I used was burrata and Romano giving bite, salt and the melty factor. They also have as you can see a lot of flavor. So be like the folks in Rhode Island and have apizza. I hope you like it.

1 3/4 cups flour
1 teaspoon sugar
1/4 teaspoon salt
1 1/2 teaspoons active dry yeast
3/4 cup plus 1 tablespoon of warm water
2 tablespoons olive oil
3 tablespoons pizza sauce
1/2 cup Romano cheese
12 ounce Burrata cheese
4 ounces canned clams
6 ounces bay scallops
4 ounces Langostino
4 tablespoons pesto
1/2 sweet onion julienned

In a bowl add flour, sugar, salt and yeast. Mix well.

Add warm water and mix until all flour is incorporated.

Add olive oil and cover dough.

Let dough rise for 30 minutes.

Heat oven to 425.

Place dough on a sheet pan and shape into an oval.

Place dough in oven for 7 minutes to par cook.

Remove and top with pizza sauce.

Sprinkle with Romano cheese

Cut burrata into 1/4’s and add to pizza crust.

Add clams, scallops, and Langostinos to pizza.

Add onions and pesto dollops to pizza.

Bake for 14-18 minutes until crust is brown and crispy.

Cut and serve.