White Clam Pizza

READY IN: 1hr 42mins




  • Place a baking stone on the middle shelf of the oven and preheat on the highest setting for at least 1 hour.
  • While oven is preheating, in a bowl, combine the Herb Oil and lemon juice; stir in the clam meat to coat; cover and marinated in the refrigerator for 1 hour.
  • Shape the dough ball to a diameter of about 12 inches; the dough should be very thin, about 1/8 inch thick, nearly translucent and slightly thicker toward the edge.
  • Transfer the dough to a pizza peel that has been dusted with flour.
  • In another bowl, stir the 2 cheeses together; distribute the cheeses over the dough; spread the clam and oil mixture evenly over the cheese.
  • Sprinkle the surface evenly with salt and pepper.
  • Carefully slide pizza from the peel onto the baking stone; bake about 10-12 minutes.
  • When done, the crust should be crisp and slightly charred on the edge and the cheese should be fully melted and just beginning to caramelize to a rich gold.
  • The underside of the crust should be brown and crisp, not white and soft.
  • Remove the finished pizza from the oven and immediately sprinkle the parsley over the top.
  • Let pizza cool for about 3 minutes before slicing and serving.
  • *You can make other seafood pizzas in the same way—use raw squid, shirmp, bay scallops (whole) or sea scallops (cut in half), or any combination.