White Clam Pizza

Name: White Clam Pizza
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters baby arugula; 13 chopped clams, juice drained and reserved; 4 servings All-purpose flour, for kneading; 3 large cloves garlic, chopped; 1 Juice of lemon; 4 servings Kosher salt; 113 grams 1/2 cup thinly sliced mozzarella cheese; 59 milliliters extra-virgin olive oil, plus more for drizzling; 0 teaspoons dried oregano; 2 Tbsps grated parmesan cheese; 454 grams refrigerated pizza dough

White Clam Pizza might be just the main course you are searching for. This recipe makes 4 servings with 534 calories, 18g of protein, and 24g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, oregano, parmesan cheese, and a few other things to make it today. It is a good option if you're following a pescatarian diet. This recipe is typical of Mediterranean cuisine.

Instructions

Preheat the oven to 500 degrees.

Equipment you will use

Oven

Place a pizza stone or inverted rimmed baking sheet on the bottom rack.

Equipment you will use

Baking Sheet

Pizza Stone

Mix the garlic and 1/4 cup olive oil in a small bowl. Knead the dough about 6 times on a lightly floured surface.

Ingredients you will need

Olive Oil

Garlic

Dough

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Bowl

Roll and stretch into a 12-inch round.

Ingredients you will need

Roll

Place the dough on a pizza peel, or another inverted baking sheet, dusted with cornmeal.

Ingredients you will need

Cornmeal

Dough

Equipment you will use

Baking Sheet

Brush half of the garlic-oil over the dough; season with salt. Scatter the mozzarella and clams over the crust; drizzle with 2 tablespoons of the reserved clam juice and the remaining garlic-oil.

Ingredients you will need

Clam Juice

Mozzarella

Garlic

Clams

Crust

Dough

Salt

Cooking Oil

Sprinkle with the oregano, parmesan, and salt to taste. Slip the pizza onto the preheated pizza stone or baking sheet (the cornmeal will help it slide off).

Ingredients you will need

Cornmeal

Parmesan

Oregano

Salt

Equipment you will use

Baking Sheet

Pizza Stone

Bake until the crust is light brown, 13 to 15 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Just before the pizza is done, drizzle the arugula with olive oil and lemon juice. Slice the pizza; top each piece with arugula and season with red pepper flakes, if desired.

Ingredients you will need

Red Pepper Flakes

Lemon Juice

Olive Oil

Arugula

Photograph by Antonis Achilleos

Equipment

Ingredients

Servings:

473milliliters

baby arugula 13

chopped clams, juice drained and reserved 4servings

All-purpose flour, for kneading 3large cloves

garlic, chopped 1

Juice of lemon 4servings

Kosher salt 113grams

1/2 cup thinly sliced mozzarella cheese 59milliliters

extra-virgin olive oil, plus more for drizzling 0teaspoons

dried oregano 2Tbsps

grated parmesan cheese 454grams

refrigerated pizza dough

Recommended wine: Chardonnay, Riesling, Muscadet

Clams works really well with Chardonnay, Riesling, and Muscadet. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Gagnon Cellars Chardonnay Reserve (Oaked) with a 5 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.

Gagnon Cellars Chardonnay Reserve (Oaked)

This Sonoma Coast Chardonnay is about as big and bold as chardonnay's can be. Sur Lie aging in oak barrels gives this wine a balanced oaky, buttery flavor with just the right about of acidity.