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.)
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.Print
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?