White Clam Pizza Pie

White Clam Pizza Pie | Teaspoonofspice.com

Eating a white clam pizza at Pepe’s in New Haven continues to be on my food bucket list. In the meantime, I figured why not take a stab at making my own version?

I adore pizza. New York style, traditional from Naples, Chicago deep dish, wood burning oven, dessert style (chocolate raspberry calzone, anyone?) – bring them all on. I was very excited to see CookingLight.com ‘s recent roundup of 25 Favorite Healthy Pizza Recipes (it’s time for me to invest in a new pizza stone.)

But yes, pizza can be healthy. Load up on the veggies. Try making your own dough (and add in some whole grain flour.) Use a little less cheese but really, really good cheese. Amp up the herbs and spices.

Or top with seafood. When it comes to clams – not only are they low in fat but these babies are super high in iron and a great source of other minerals like selenium, manganese and phosphorus.) Now I did resort to canned clams – while I’m fairly comfortable cooking shellfish, the convenience of canned vs. fresh won out on this particular day (though I know nothing beat the taste of freshly steamed clams…I’m dreaming of summer shore days right now.)

White Clam Pizza Pie | Teaspoonofspice.com

For the dough, I used the recipe from Citizen Mom which Sally of Real Mom Nutrition featured in her great post entitled “Best Compliment Ever: Mom, Did You Order This Pizza?” For my dough, I used 2 cups bread flour + 1 cup white whole wheat flour and reduced the salt to 1/2 teaspoon.

And I know many say it’s a no-no to combine cheese with seafood but I break that rule just about every time I eat shellfish. Freshly grated pecorino over seafood linguine or clam pizza? Bring it.

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White Clam Pizza Pie

White Clam Pizza Pie | Teaspoonofspice.com
  • Yield: 8 (2 slices per serving) 1x

Ingredients

Scale
  • Pizza dough (enough for two 12-inch pizzas.) I used a variation of Citizen Mom’s recipe
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 (10 ounce) can whole baby clams, drained with 1/2 cup clam juice reserved
  • 1/2 cup dry white wine
  • Cooking spray
  • Cornmeal
  • 4 ounces fresh mozzarella, diced
  • 2 tablespoons grated Pecorino cheese
  • Flat leaf parsley
  • Extra red pepper flakes, optional

Instructions

  1. To make the sauce, heat oil in a medium skillet. Saute garlic and 1/4 teaspoon red pepper flakes for 4 minutes, stirring frequently as not to burn the garlic.
  2. Add clam juice and white wine; bring to a boil. Reduce to a simmer and cook for 15 minutes (sauce will reduce and become thicker.)
  3. Stir in clams and cook down another 5 minutes, stirring occasionally.
  4. Preheat oven to 500 degrees F.
  5. Roll out dough into two 12-inch pizzas. Form a slight lip at the edge of the dough (to prevent sauce from dripping off pizza.) Place on a baking sheet coated with cooking spray and sprinkled with cornmeal.
  6. Spread half of the clam sauce over top one pizza. Repeat with other pizza.
  7. Top each pizza with 2 ounces of mozzarella cheese and 1 tablespoon of Pecorino cheese.
  8. Bake (one at a time) for 8 – 10 minutes or until the sides are golden brown. Remove and top with fresh parsley and extra red pepper flakes, if desired.

White Clam Pizza Pie | Teaspoonofspice.com

What are your favorite toppings for pizza? What’s the best pizza you’ve ever had as take out or at a restaurant? What’s your opinion on the seafood and cheese rule?

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