White Clam Pizza
NOTE: This
pizza is a specialty of New Haven, one of the great pizza capitals
of America. Traditionally, freshly shucked clams are tossed with
garlic, olive, and herbs. Canned clams work as
well.
1 recipe Thin-Crust Pizza (see chapter three)
2 tablespoons extra-virgin olive oil, plus extra for brushing on stretched dough
6 medium garlic cloves, minced
1 medium onion, minced
1/2 teaspoon hot red pepper flakes
2 10-ounce cans baby clams, drained, or 24 little-neck clams, shucked
1 tablespoon fresh thyme or oregano leaves
Salt and ground black pepper
1/2 cup grated Parmesan cheese
INSTRUCTIONS:
1. Prepare dough rounds as directed in master recipe through step 2.
2. While preparing dough, heat 2 tablespoons oil in large skillet set over medium heat. Add garlic, onion, and pepper flakes and cook until softened and fragrant, 11/2 minutes. Stir in clams and thyme or oregano. Season with salt and pepper to taste. Set sauce aside.
3. Brush oil evenly over each stretched dough round. Spread portion of sauce over each dough round, leaving 1/2-inch border around edges uncovered. Sprinkle with cheese.
4. Bake until edges of crusts brown, 5 to 10 minutes. Remove pizzas from oven, cut into wedges, and serve immediately.
VARIATION:
Red Clam Pizza
Brush oil over dough round. Cover each dough round with portion of Spicy No-Cook Tomato Sauce, leaving 1/2-inch border around edges uncovered and using 11/2 cups sauce in total. Scatter clam sauce over tomato sauce and sprinkle with cheese. Increase baking time by several minutes.