Pepper Crust Clam Pizza Recipes

WHITE CLAM PIZZA

Steps:

• Preheat the oven to 425 degrees F.
• In a small bowl, combine the clams, the reserved clam juice, olive oil, oregano, crushed red pepper flakes, garlic, a pinch of salt and a pinch of pepper. Set aside.
• Spread the pizza dough into a large oval on a baking sheet. Brush with olive oil, then sprinkle with salt and pepper. Sprinkle with the mozzarella and half of the Pecorino Romano. Scatter over the clam mixture, leaving a 1/2-inch border around the edge of the dough.
• Bake until the crust is golden and crisp, about 15 minutes.
• Transfer to a cutting board and sprinkle over the remaining Pecorino Romano, some fresh oregano leaves and more red pepper flakes. Slice and serve.

SHRIMP AND CLAM PIZZA

Steps:

• Put a pizza stone or an inverted baking sheet on the middle oven rack and preheat to 450 degrees F. Press and stretch the pizza dough into a 10-by-14-inch rectangle on a floured piece of parchment; scatter the shallot on top. Drizzle with 1 tablespoon olive oil and rub into the dough, gently pressing in the shallot; season with salt and pepper. Transfer the dough (on the parchment) onto the hot stone. Bake until the crust is golden, 10 to 15 minutes.
• Meanwhile, bring the wine, 1 tablespoon olive oil and the garlic to a simmer in a large skillet over medium heat. Add the clams, cover and cook until they open, about 6 minutes; transfer to a cutting board using a slotted spoon. (Discard any unopened clams.) Continue simmering the liquid until reduced by half, 2 to 3 minutes. Remove the clams from their shells and chop.
• Pulse the parsley with the remaining 2 tablespoons olive oil and the lemon zest in a mini food processor until chopped. Add the clam cooking liquid (with the garlic) and pulse until thickened.
• Spread the parsley sauce on the baked crust. Top with the clams and shrimp; lightly season with salt and pepper. Return to the oven until the shrimp is cooked through, 3 to 5 minutes. Top with more parsley.

CLAM PIZZA

Steps:

• Position a rack in the lower third of oven; place a pizza stone on rack. Preheat oven to 500 degrees at least 30 minutes before cooking.
• Heat olive oil in a large pot over medium-high heat. Add onion, garlic, and bay leaf; cook, stirring, until vegetables are soft and fragrant. Add wine and cover pot; bring liquid to a boil. Add clams, cover, and cook, until clams have opened, about 5 minutes. Remove clams from pot and let cool. Remove clams from shells, discarding shells; set aside.
• Strain liquid into a medium saucepan; discard solids. Cook liquid over medium-high heat until reduced and thickened. Add cream and continue cooking until reduced and thickened. Remove from heat and let sauce cool.
• Divide dough into six equal pieces; shape one piece into a 10-inch-round on a pizza peel or the back of a baking sheet. Spoon just enough of the clam sauce over pizza to cover. Top pizza with 9 clams and sprinkle with pepper flakes.
• Carefully transfer pizza to pizza stone and bake until pizza is crisp and nicely browned. Sprinkle with chopped parsley and serve immediately; repeat process with remaining dough and toppings.

CLAMS CASINO PIZZA PIE

Steps:

• Heat oven to 425°F. Line cookie sheet with nonstick foil or cooking parchment paper. Unroll dough on cookie sheet, stretching lightly to edge of pan.
• Brush dough with oil. Sprinkle evenly with bacon, onion, garlic, clams and cheese.
• Bake 15 to 17 minutes or until cheese is melted and crust is golden brown. Cool 5 minutes before slicing.

CLAM, CHARD, AND BACON PIZZA

Steps:

• Preheat oven to 500°F. Fill a large bowl with boiling water. Place a baking sheet over; dust with flour. Place dough on baking sheet; cover loosely with plastic wrap and let sit for 10 minutes to soften. Flip dough; cover and let sit 10 minutes longer.
• Meanwhile, drain clams, reserving liquid. Cook bacon in a 12" cast-iron skillet over medium heat, stirring occasionally, until lightly browned, 4-5 minutes. Transfer bacon to a paper towel-lined plate. Add garlic and shallot to drippings in skillet and cook, stirring occasionally, until softened, about 2 minutes. Stir in chard and 1/2 cup reserved clam liquid and cook, stirring, until chard is just wilted, about 2 minutes. Season to taste with salt and pepper. Stir in butter, vinegar, and as many clams as you'd like. Transfer mixture to a medium bowl.
• Wipe out skillet and heat over medium-high heat until very hot. Roll out dough on a lightly floured surface to a 12" round. Sprinkle skillet with cornmeal and transfer dough to skillet. Brush top of dough with oil. Cook, shaking pan occasionally and turning pan to avoid hot spots, until bottom of dough is golden and crispy, 6-8 minutes.
• Spread chard mixture over dough. Bake until crust is golden and cooked through, 6-8 minutes. Scatter bacon and cheese over; cook just until cheese is melted, 2-3 minutes longer.

WHITE CLAM PIZZA

Steps:

• Position a rack in the bottom of the oven and place an inverted baking sheet on top.
• preheat oven to 500 degrees Fahrenheit.
• IN a small bowl, combine the olive oil, garlic and 2 pinches salt.
• Lightly flour a baking sheet, place one 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.

CLAM-CHOWDER PIZZA

Steps:

• Place a pizza stone or tiles on the middle rack of your oven, and turn heat to its highest setting. Let it heat for at least an hour.
• Put the clams in a large, heavy Dutch oven, add about 2 cups of water and 3/4 cup of the wine, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, chop roughly and set aside.
• Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium low. Add bacon, and cook, stirring occasionally, until the fat has rendered and the bacon has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove bacon from fat, and set aside.
• Add the leeks to the fat, and cook, stirring frequently, for about 5 minutes, then add the garlic and half of the parsley. Continue cooking and stirring until the leeks are soft but not brown, about 5 minutes more.
• Stir in the remaining wine and approximately 1 cup of the reserved clam stock (save the rest for another use), and continue cooking until the liquids have reduced almost to syrup.
• Add cream and black pepper. Let the mixture come to a bare simmer, then allow to reduce and thicken, then add reserved clams and remove from heat. (You can do all this the day before you make the pizza, then refrigerate until ready to use.)
• Make the pizza. Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Using a pastry brush or a spoon, lightly paint the surface of the dough with some of the cream from the clams, leaving a half-inch border all around. Then top the pizza with the chopped clams, bacon and leeks, and the cheese. (If there is any remaining liquid, you can lightly - lightly! - drizzle the pie with it.)
• Shake the pizza peel slightly to make sure the dough is not sticking. (Gently lift any sections that are sticking, and sprinkle the peel with flour.) Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Sprinkle with the remaining parsley, the lemon zest and red-pepper flakes to taste, then serve.

PEPPER-CRUST CLAM PIZZA

Steps:

• Combine the yeast and the sugar with one-quarter cup of the water.
• Combine the remaining water with two and one-quarter cups of white flour and the whole-wheat flour, oil, salt and pepper. When the yeast mixture is foamy, add it to the flour mixture. Mix vigorously until it holds together as rough dough. Turn the dough out onto a floured board and let it rest while you clean, dry and then oil the bowl.
• Knead the dough a full 12 minutes, adding white flour as necessary to create a silky-smooth dough. Return it to the bowl and cover it with a double layer of plastic wrap. Let the dough rise in a warm place for at least two hours (up to all day, if desired).
• Preheat the oven and two pizza stones dusted with cornmeal to 450 degrees.
• Punch the dough down and flatten it on a lightly floured board. Divide it in half. Pounding with the heel of your hand, methodically work one piece into a circle about 11 inches in diameter.
• Place the dough on a baker's peel that has been dusted with cornmeal, adding topping, and slide it onto a hot pizza stone. Repeat the process with the second half of the dough.
• Bake each pizza about 15 minutes, or until the crust is light brown.

CLAM PIZZA WITH RED SAUCE

Steps:

• Prepare sauce: Heat 1 tablespoon olive oil in a saucepan over medium heat. Add onion and saute for 2 minutes. Add garlic and saute until fragrant, about 1 minutes. Stir in tomato paste. Add crushed tomatoes and season with oregano, salt, and pepper. Simmer pizza sauce for about 20 minutes.
• While the sauce is simmering, preheat the oven to 400 degrees F (200 degrees C).
• Brush pizza crust with remaining 1 tablespoon olive oil and spread with a thin layer of hot pizza sauce. Sprinkle with 1/4 cup Parmesan cheese and 1/4 cup Italian cheese blend. Evenly sprinkle with clams, sun-dried tomatoes, pineapple, and basil. Sprinkle with remaining cheeses.
• Bake in the preheated oven until cheese is melted, 10 to 12 minutes.

RED CLAM PIZZA

Steps:

• Spread pizza sauce over the surface of the crust, leaving a 1/4 inch border.
• Sprinkle with garlic slices and capers.
• Spoon clams evenly over top.
• Sprinkle with freshly ground black pepper.
• Bake according to the directions for your chosen crust.
• Pass cheese at table for those who prefer it.

NEW HAVEN CLAM PIZZA

Steps:

• In a large bowl, dissolve yeast in water. Add sugar; let stand for 5 minutes. Add the flour, salt and oil; beat until smooth. Cover and let rise in a warm place until doubled, about 15-20 minutes., Punch dough down. Press onto the bottom and up the sides of a greased 14-in. pizza pan; build up edges slightly. Prick dough several times with a fork., Bake at 425° for 6-8 minutes. Sprinkle remaining ingredients over crust in order listed. Bake for 13-15 minutes or until crust is golden and cheese is melted. Cut into wedges.