Pizza with clams and olives

by | Apr 10, 2015 | Blog, From the Kitchen | 0 comments

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

Shitake mushrooms-sliced

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.

in 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!




You May Also Like


Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Me

KarenHello and welcome.
I am often asked, “What is Pasta on the Floor?”
Pasta on the Floor is different for everyone. It is a recipe that tells a story and inspires them to try something new. For others, stories of family, joy, loss, and hope engage with them. This brings me a great deal of happiness. I do not take myself too seriously, so be forewarned the subject matter is open and truthful. In many ways, Pasta is a tale of life, and I think you will find familiarity and commonality as you scroll through these pages.

Read More

Recent Photos