White Clam Pizza
This White Clam Pizza is simply made: freshly shucked clams, a bit of garlic and cheese and a swirl of olive oil combine to make this pizza a marvel of crispy golden cheese infused with the absolutely delicious briny sea sweetness of clam juice. This white clam pizza is to die for!
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 portion New York Style Pizza dough, see our recipe
- 36 little neck clams
- 1/2 cup parmesan cheese, grated
- 1 tbsp dried oregano
- 1 tbsp freshly ground black pepper
- 4 garlic cloves, minced
- 4 tbsp extra virgin olive oil
Instructions
- 1
Follow the recipe for our pizza dough at the link above. Make the pizza dough the night before and let it rise for the first rise in fridge overnight. If making the dough the day of let rise the first rise at least 4-5 hours in the fridge, or at room temperature for an hour or until the dough has doubled. Rising for longer at cooler temperatures makes the dough more tasty.
- 2
Preheat the oven to 450°F or the hottest setting your oven can go. Place pizza stone, if using, on the rack before heating the oven.
- 3
Take dough out from fridge and cut into 4 equal portions.
- 4
Shape each portion into balls by tucking the dough towards the bottom until a rounded and taut ball is formed. Place onto a floured tray and cover with a bag. Let rest for 10 mins.
- 5
Tear off a piece of parchment paper 10 inch square and place onto working surface and sprinkle with flour.
- 6
Take out one dough ball. Use a rolling pin and your hands to press and stretch the dough out to an 8 inch circle, leaving a 1/2 inch edge slightly thicker. When the dough is stubborn and refusing to stay stretched dust with a bit of flour over and try again. Don't worry if it's not a perfect circle, asymmetrical pizzas look lovely and handmade.
- 7
Add 1/4 inch of water and clams to a pot and heat for a minute or two or until you see that the clams have just opened up. Remove from heat immediately. Use a paring knife to scrape the clams from the shells, letting the juice of the clam run off back into the pot.
- 8
Dot the dough with 1/4 portion of the clams, then cheese, oregano, black pepper and garlic. Drizzle 1 tbsp olive oil over. Repeat for all dough balls.
- 9
Use pizza peel* to place pizza, including parchment paper, onto the pizza stone and bake for 12-15 mins or until the top and bottom are golden brown. Remove and let rest for a couple of minutes before cutting into slices. Serve hot and enjoy the best seafood pizza ever!