White Clam Pizza Recipes

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.

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.

Steps:

• Place a baking stone on the middle shelf of the oven and preheat on the highest setting for at least 1 hour.
• While oven is preheating, in a bowl, combine the Herb Oil and lemon juice; stir in the clam meat to coat; cover and marinated in the refrigerator for 1 hour.
• Shape the dough ball to a diameter of about 12 inches; the dough should be very thin, about 1/8 inch thick, nearly translucent and slightly thicker toward the edge.
• Transfer the dough to a pizza peel that has been dusted with flour.
• In another bowl, stir the 2 cheeses together; distribute the cheeses over the dough; spread the clam and oil mixture evenly over the cheese.
• Sprinkle the surface evenly with salt and pepper.
• Carefully slide pizza from the peel onto the baking stone; bake about 10-12 minutes.
• When done, the crust should be crisp and slightly charred on the edge and the cheese should be fully melted and just beginning to caramelize to a rich gold.
• The underside of the crust should be brown and crisp, not white and soft.
• Remove the finished pizza from the oven and immediately sprinkle the parsley over the top.
• Let pizza cool for about 3 minutes before slicing and serving.
• *You can make other seafood pizzas in the same way-use raw squid, shirmp, bay scallops (whole) or sea scallops (cut in half), or any combination.