White Clam Pizza
This quick and easy White Clam Pizza recipe delivers a sophisticated flavor profile in just 30 minutes. Featuring a crispy crust topped with a garlic-infused olive oil base, succulent chopped clams, mozzarella, and Parmesan, it's finished with fresh arugula and a hint of lemon, creating a savory and bright culinary experience.
Equipment
- 1 Pizza Stone or Heavy Baking Sheet For achieving a crispy crust.
- 1 Pizza Peel For safely transferring pizza to and from the hot oven.
- 1 Small Mixing Bowl For preparing the garlic and olive oil mixture.
- 1 Rolling Pin To help stretch and shape the pizza dough evenly.
- 1 Chef's knife For finely chopping garlic and general ingredient preparation.
Ingredients
Main
- 3 large cloves garlic chopped
- 1/4 cup extra-virgin olive oil plus more for drizzling
- 1 pound refrigerated pizza dough
- All-purpose flour for kneading
- Cornmeal for dusting
- Kosher salt
- 1/2 cup thinly sliced mozzarella cheese 4 ounces
- 2 6.5- ounce cans chopped clams juice drained and reserved
- 1/4 teaspoon dried oregano
- 2 tablespoons grated parmesan cheese
- 2 cups baby arugula
- Juice of 1 lemon
- Red pepper flakes for garnish (optional)
Instructions
- 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.
Notes
For an authentic white clam pizza, ensure your oven is preheated to 500°F with the pizza stone inside for at least 30 minutes to guarantee a super crispy crust. Do not skip the reserved clam juice; it's essential for moistness and infusing the characteristic clam flavor into the pizza. When adding the arugula, toss it with lemon juice and olive oil just before serving; cooking it on the pizza would make it wilt excessively. A light sprinkle of red pepper flakes offers a welcome warmth without overpowering the delicate clam flavor. Avoid overworking the dough to maintain its tenderness, and remember to generously dust your peel with cornmeal to prevent sticking.