White Pizza with Clams
This recipe crafts a sophisticated white pizza featuring succulent clams, aromatic garlic-infused olive oil, and a blend of mozzarella and Parmesan or Asiago cheeses. Diced red onion and fresh parsley add a vibrant counterpoint to the rich, savory base, creating a flavorful and satisfying meal.
Equipment
- 1 Pizza Stone or Baking Sheet Essential for even cooking and a crispy crust.
- 1 Chef's knife For mincing garlic, dicing onion, and chopping parsley.
- 1 Cutting Board For safe and efficient ingredient preparation.
- 1 Small Mixing Bowl To combine olive oil, garlic, and pepper.
- 1 Pizza Peel Facilitates transferring the pizza to and from the hot oven.
Ingredients
Main
- 1 pound prepared pizza dough preferably whole-wheat
- 4 large cloves garlic
- 3 tablespoons extra-virgin olive oil
- ¼ teaspoon freshly ground pepper
- ¾ cup shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan or Asiago cheese
- 6 ounces fresh clam strips not rinsed or two 6-ounce cans chopped clams, rinsed
- ⅓ cup diced red onion
- ¼ cup chopped fresh parsley
Instructions
- Preheat your oven to 450°F (230°C) with a pizza stone or baking sheet inside for at least 30 minutes to ensure it's piping hot.
- On a lightly floured surface, stretch or roll the prepared pizza dough to your desired thickness and shape.
- In a small bowl, combine minced garlic, extra-virgin olive oil, and freshly ground pepper.
- If using canned clams, rinse them well and pat dry; if using fresh clam strips, drain excess liquid.
- Carefully transfer the dough to a pizza peel or parchment-lined baking sheet.
- Brush the dough evenly with the garlic-infused olive oil mixture, leaving a small border for the crust.
- Sprinkle the mozzarella and Parmesan/Asiago cheeses over the oiled dough.
- Evenly scatter the prepared clams, diced red onion, and about half of the chopped fresh parsley over the cheese.
- Slide the pizza onto the preheated stone or baking sheet and bake for 10-15 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.
- Remove from the oven, garnish with the remaining fresh parsley, slice, and serve immediately.
Notes
1. Ensure your pizza dough is at room temperature before handling; this makes it far more pliable and easier to stretch without tearing. A whole-wheat dough offers a delightful nutty flavor and added texture.2. For a true 'white pizza,' resist the urge to add tomato sauce. The garlic-infused olive oil, coupled with the clam liquor (if using fresh clams), forms the flavorful base.3. When using canned clams, always rinse them thoroughly to remove excess sodium and any metallic taste. Pat them dry to prevent making the pizza soggy.4. Don't overload the pizza; a light hand ensures each ingredient shines and the crust remains crisp. A final drizzle of high-quality extra-virgin olive oil and a squeeze of fresh lemon after baking can elevate the flavors significantly.