Total Time
1hr
Prep 20 mins
Cook 40 mins

This recipe is from the April 2008 edition of Everyday with Rachael Ray. This is a nice change from the traditional red sauce pizza and also incorporates seafood...yum.

Ingredients Nutrition

Directions

  1. Position a rack in the bottom of the oven and place an inverted baking sheet on top.
  2. preheat oven to 500 degrees Fahrenheit.
  3. IN a small bowl, combine the olive oil, garlic and 2 pinches salt.
  4. Lightly flour a baking sheet, place one piece of pizza dough on top and stretch to fit the dimensions of the baking sheet.
  5. Drizzle 2 1/2 tablespoons garlic oil on top.
  6. Sprinkle half of the clams on top and season with 2 teaspoons Parmesan, 1 1/2 teaspoons thyme and salt and pepper.
  7. Set the baking sheet on the hot baking sheet in the oven.
  8. Bake until crisp and golden, about 20 minutes.
  9. Repeat with the remaining ingredients to make another pizza.
Most Helpful

I've been looking for a recipe for a Connecticut-style white clam pie, and here it is! I'm so grateful to find it!

4 5

I found this somewhat bland, as many RR recipes tend to be. I luckily used garlic/herb pizza dough, added some roma tomatoes and some mozzarella cheese which really helped (I wish I had added even more tomatoes because they were great). I only used 8 oz of dough per pizza to make it very thin which I liked. I also really liked the fresh thyme on top (I used lemon thyme from my garden). Made for ZWT. . .thanks!

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