Thin Crust White Clam Pizza

5 from 1 vote

Thin Crust White Clam Pizza

This clam pizza recipe brings a legendary New Haven white clam pizza into your kitchen with simple ingredients and amazing flavor. With fresh or good-quality canned clams, garlic, oregano, olive oil, and salty pecorino Romano on a thin, crispy crust, this pizza is a seafood lover's dream. Ready in under 30 minutes, it's a delicious twist on a classic pizza night.

Prep Time10

Cook Time16

Total Time26

Course: Main Course

Cuisine: American, Italian

Servings: People

Author: Katie Workman

Ingredients

¾ cup chopped fresh clams
3 tablespoons extra-virgin olive oil (plus more for drizzling)
3 cloves garlic (minced)
1 teaspoon dried oregano
1 package refrigerated thin crust pizza dough
½ cup finely grated Pecorino Romano cheese
Freshly ground black pepper (to taste)
2 tablespoons minced fresh parsley
Red pepper flakes (for serving)
Kosher salt (optional)

Instructions

Preheat the oven to 425 F.
Drain the clams, but don't dry them (you can reserve the juices for another purpose if you like; see Note). Mix together the freshly drained clams, 3 tablespoons olive oil, garlic, and oregano in a small bowl.
Unroll the pizza dough onto a baking sheet. Evenly distribute the clam mixture over the pizza dough, leaving a 1/4-inch border all around the edges. Sprinkle over the Pecorino Romano, and lightly season with pepper. Don’t salt at this point, knowing that the clams and cheese might be a bit salty (you can always salt a bit after baking if needed).
Bake for about 14 minutes, until the dough is cooked through and golden brown around the edges. Remove from the oven and sprinkle with the parsley and crushed red pepper, as desired. Cut into wedges and serve hot, with salt on the side if anyone needs it.

Notes

Homemade Clamato, Anyone?

Ok, look, you’re the one who skimmed down to see the note about what to do with your leftover clam juice, so don’t act so surprised. You can certainly do other things with it, like use it in a seafood risotto or pasta dish. But for some reason, I started wondering about Clamato and if it was possible to make your own.

And yes, why the hell not, it is. So if you like Clamato (and getting caught in the rain), just mix together any leftover clam juice with about twice as much tomato juice, and dashes and pinches of lemon juice, Worcestershire sauce, hot sauce, celery salt, and red pepper flakes until it tastes right to you. Add a shot of vodka, and you have a Bloody Caesar.

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