Best White Clam Pizza Recipes

WHITE CLAM PIZZA

Steps:

• Preheat the oven to 500 degrees. Place a pizza stone or inverted rimmed baking sheet on the bottom rack.
• Mix the garlic and 1/4 cup olive oil in a small bowl. Knead the dough about 6 times on a lightly floured surface. Roll and stretch into a 12-inch round. Place the dough on a pizza peel, or another inverted baking sheet, dusted with cornmeal.
• Brush half of the garlic-oil over the dough; season with salt. Scatter the mozzarella and clams over the crust; drizzle with 2 tablespoons of the reserved clam juice and the remaining garlic-oil. Sprinkle with the oregano, parmesan, and salt to taste. Slip the pizza onto the preheated pizza stone or baking sheet (the cornmeal will help it slide off). Bake until the crust is light brown, 13 to 15 minutes.
• Just before the pizza is done, drizzle the arugula with olive oil and lemon juice. Slice the pizza; top each piece with arugula and season with red pepper flakes, if desired.

WHITE CLAM PIZZA

Steps:

• Preheat the oven to 425 degrees F.
• In a small bowl, combine the clams, the reserved clam juice, olive oil, oregano, crushed red pepper flakes, garlic, a pinch of salt and a pinch of pepper. Set aside.
• Spread the pizza dough into a large oval on a baking sheet. Brush with olive oil, then sprinkle with salt and pepper. Sprinkle with the mozzarella and half of the Pecorino Romano. Scatter over the clam mixture, leaving a 1/2-inch border around the edge of the dough.
• Bake until the crust is golden and crisp, about 15 minutes.
• Transfer to a cutting board and sprinkle over the remaining Pecorino Romano, some fresh oregano leaves and more red pepper flakes. Slice and serve.

WHITE CLAM PIZZA

Steps:

• Position a rack in the bottom of the oven and place an inverted baking sheet on top.
• preheat oven to 500 degrees Fahrenheit.
• IN a small bowl, combine the olive oil, garlic and 2 pinches salt.
• Lightly flour a baking sheet, place one piece of pizza dough on top and stretch to fit the dimensions of the baking sheet.
• Drizzle 2 1/2 tablespoons garlic oil on top.
• Sprinkle half of the clams on top and season with 2 teaspoons Parmesan, 1 1/2 teaspoons thyme and salt and pepper.
• Set the baking sheet on the hot baking sheet in the oven.
• Bake until crisp and golden, about 20 minutes.
• Repeat with the remaining ingredients to make another pizza.

THIN CRUST CLAM AND BACON WHITE PIZZA

Steps:

• Preheat oven to 450 degrees. Set aside crust on a foil lined cookie sheet. To a small bowl, add 3 tbsp. of the olive oil and all remaining ingredients. Mix thoroughly. Drizzle pizza crust with approximately 1 tbsp. of olive oil and spread evenly using a pastry brush. Using a rubber spatula, spread pizza filling over entire crust. Bake pizza for about 10 minutes or until slightly browned. Remove from oven, slice, and serve.

WHITE CLAM PIZZA

Steps:

• Mostly drain the clams, retaining about 1 1/2 tablespoons liquid. Mix together the chopped clams and juice, olive oil, oregano and garlic in a bowl. Keep refrigerated until ready to use. Sprinkle the mozzarella all over the dough. Top evenly with the clam mixture and the Parmesan. Season with salt. Cook until nicely golden brown on top and bottom. Sprinkle with the parsley and crushed red pepper. Drizzle with more olive oil if desired.

NEW HAVEN WHITE CLAM PIZZA

Steps:

• TO MAKE THE DOUGH: Dissolve the yeast and sugar in 1/4 cup of the warm water in a small bowl. Stir the remaining 3/4 cup water into 2 cups of the flour in a large bowl. Add the salt, and when the yeast is bubbly, add it, too. Stir it all together and turn the dough out onto a floured board. Let the dough rest while you clean and oil a large ceramic bowl. Knead the dough vigorously for a full 15 minutes, adding flour if necessary to create a silky dough. Return it to the bowl and cover it with two tight layers of plastic wrap. Let it rise in a warm place until doubled in size, 2 to 3 hours. Place a pizza stone on the bottom rack of the oven and preheat the oven to 450 degrees F. Punch down the dough and flatten it on a lightly floured board. Pounding with the heel of your hand, carefully and methodically work the dough into a circle no more than 1/4 inch thick in the center, rising to a 1/2-inch ring around the circumference. Sprinkle a baker's peel generously with cornmeal and put the circle of dough on it. Cover it lightly with a sheet of plastic wrap (so it doesn't dry out) and let it rest while you open the clams. TO MAKE THE TOPPING: While the dough is resting, mince the garlic and let it steep in the olive oil. After the dough has rested for 10 to 12 minutes, brush on the oil and garlic, leaving the half-inch circumference untouched. Spread the clams around the pie with a dash of their own juice. Sprinkle on the oregano and cheese. TO BAKE: Use the baker's peel to transfer the pizza to the preheated stone in the oven. (The cornmeal will act as miniature ball bearings to help it slide neatly onto the stone.) Bake for 15 minutes, or until the crust is light brown.