Name: White Clam Pizza Pie
Ingredients: 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

Ingredients

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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

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Instructions

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.
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.)
Stir in clams and cook down another 5 minutes, stirring occasionally.
Preheat oven to 500 degrees F.
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.
Spread half of the clam sauce over top one pizza. Repeat with other pizza.
Top each pizza with 2 ounces of mozzarella cheese and 1 tablespoon of Pecorino cheese.
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.