New Haven White Clam Pizza
New Haven White Clam Pizza. Summer pizza ?! This is it. White pizza with Parmesan cheese, scattered with a fresh clam, oregano, and olive oil topping. Sprinkled with red pepper and parsley. Summer on top of a pizza for Friday margs and pizza night !! Cheers !!
A rainy Friday night, but it’s pizza and marg night so we’ll manage. And not just any pizza and not just any marg. Tonight we are making a super summery pizza that we are trying for the very first time. If you guys can’t tell already we’ve been on a bit of a clam kick this summer. Grilled clams, steamed clams, clams and spaghetti…you name it…so enter, the New Haven White Clam Pizza.
Oh AND the margs…well we decided to turn our favorite marg recipe into frozen margs. Because it’s summer, it’s super hot out, and we’re at the beach. So I literally can’t think of a better cocktail than a frozen marg.
The pizza is herby and oily, sprinkled with a little bit of parmesan cheese and of course all those delicious fresh clam. The fresh clams are the key. We put ours on the grill first to open them and then scattered them on top of this delicious pizza. A thin, crispy crust grilled clam pizza. Can you think of anything better for summer?!
Well time to enjoy these margs and definitely some of this super fun pizza. Pizza night just makes everything better, you know?!
Ingredients
14 ounces pizza dough (store-bought or see homemade recipe below)
3 dozen littleneck clams
1 can chopped clams; drained
1/3 cup + 2 tablespoons olive oil; divided
1 garlic clove; minced
1 teaspoon dried oregano
1/4 teaspoon dried parsley
1 - 2 tablespoons pecorino romano
fresh parsley and red pepper flakes for serving
For the Pizza Dough
2 cups flour
1 teaspoon kosher salt
1/2 teaspoon instant yeast
1 cup warm water
Directions
Make the pizza dough. In a large bowl whisk the flour, salt, and yeast. Add water and mix with a spatula until a sticky ball forms. Drizzle with olive oil, cover with a damp towel, and let the dough rise for an hour. It should double in size. Cut the dough in half. This recipe will yield 2 pizza doughs (you will only need 1 half for this recipe).
In a grill safe pan, add the clams with a small amount of water. Heat the grill on medium, place the clams on the grill. Cook for about 10 minutes or until clams have opened.
When clams are cool, remove them from the shells and place them in a small saucepan. Add the drained clams, 1/3 cup of olive oil, garlic, oregano, and parsley. Cook over low heat for a few minutes until the garlic is fragrant.
Drizzle the remaining 2 tablespoons of the olive oil over the pizza dough. Spread the oiled dough out on a grill pan using your fingertips. Using a fork, pierce holes throughout. Place on the lower shelf of a 475 degree oven. Cook for 5 - 8 minutes until crust begins to crisp. Remove from oven, spread the clam sauce over the dough, and sprinkle with the pecorino romano. Place back in the oven and cook for about 10 minutes until crust is crispy and browned on the bottom.
Serve topped with fresh parsley and red pepper flakes.
