Coastal Italian classic with briny, oceanic flavor. Fun fact: This pizza traditionally skips mozzarella entirely—the focus is on clams, garlic, olive oil, and pecorino. Frank Pepe's in New Haven, Connecticut made this style famous in America. Use canned clams if fresh aren't available, but drain them very well.
Ingredients
Preparation
- 1
Use cooked, shelled clam meat or well-drained canned clams. Finely chop the garlic and parsley. Use dried oregano.
- 2
Spread the measured olive oil on the stretched dough, leaving the rim plain.
- 3
Spread the measured clams, garlic, and oregano evenly on the base.
- 4
Bake at the temperature and time appropriate for your dough and oven, until the rim is well baked.
- 1
Finally, sprinkle with the measured amount of pecorino, parsley, and lemon zest.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
