Clams you ask? Yes!
First, preheat the oven to 450 or 500 degrees if using a stone. Make sure the stone is centered in the oven.
1 dozen clams, your choice
squirt of olive oil for the pan
2 cloves of garlic minced
1/4 cup white wine, your choice but preferably dry.
Tomato sauce, home made good but if you must buy, keep it pure
mozzarella- fresh or shredded from a brick. I prefer whole milk Cappiello’s
Kalmata Olives quartered
Red onion sliced thin
Fresh Italian parsley
pizza dough, we use Perreca’s
how to do it
Get a pan with a lid. Add some oil and sauté the garlic for a few minutes. Add the cleaned clams. Make sure the clams are covered with the olive oil and garlic- just about 30 seconds.
The add the wine, cover and wait. Smells great. Watch as the clams open. Keep warm in the pan.
Meanwhile roll out the dough and make your pizza: add the sauce, cheese and toppings. I added kalmata olives and shitake mushrooms along with a bit of red onion. Yummy. Do NOT add the clams.
Bake at 450-500 for about 9-12 minutes depending on your oven.
Right when it is done, add the clams to the pizza and bake another few minutes. You’ll know when it is ready.
Remove the pizza with a peel to a cutting board and cool for a bit, then add the parsley. Cut it and serve. We matched with a Ferrari-Carano Fume Blanc. Happy eating!