Fast & Easy Dinner: White Clam Pizza

April 11, 2008

Isn't it a fabulous feeling when you come across a dish that is bound to be incredibly delicious?! When I saw this recipe for white clam pizza in the current issue of Rachael Ray's magazine, I got very excited! A rapid but tasty meal, the pizza is topped with garlic, clams, thyme, and parmesan cheese. Paired with a green salad and a glass of Pinot Grigio, the white clam pizza makes a wonderful start to the weekend. If you want the recipe, all you have to do is read more.

From Every Day With Rachael Ray magazine

White Clam Pizza

Ingredients

5 tablespoons extra-virgin olive oil
1 tablespoon finely chopped garlic
Salt
1/3 cup flour, for dusting
Two 16-ounce packages refrigerated pizza dough
Two 1-pound containers frozen chopped clams, thawed and drained (about 2 1/2 cups)
4 teaspoons grated Parmesan cheese
1 tablespoon fresh thyme leaves
Pepper

Directions

Position a rack in the bottom of the oven, place an inverted baking sheet on top and preheat to 500°.
In a small bowl, combine the olive oil, garlic and 2 pinches salt.
Lightly flour a baking sheet, place 1 piece of pizza dough on top and stretch to fit the dimensions of the baking sheet.
Drizzle 2 1/2 tablespoons garlic oil on top. Sprinkle half of the clams on top and season with 2 teaspoons Parmesan, 1 1/2 teaspoons thyme and salt and pepper.
Set the baking sheet on the hot baking sheet in the oven. Bake until crisp and golden, about 20 minutes. Repeat with the remaining ingredients to make another pizza.

Serves 4.

11 Comments

amanda02215 5 years 4 weeks

The original white clam pizza originated at Frank Pepe Pizzeria in New Haven, CT. It is simply mozzarella cheese, clams, parsley and garlic. It comes with fresh lemon on the side. My roommate and I tried to recreate the pizza at home with a bag of frozen clams from Whole Foods, and it was AMAZING.

sonnabobble 5 years 5 weeks

i'm not too sure how i feel about canned clams?!

Spectra 5 years 5 weeks

Yes! I can actually make this and have some chance of it coming out OK because it uses frozen clams. I have such a hard time finding fresh ones that aren't a zillion dollars. I may have to try this.