If you’ve got a craving for something unique and utterly delicious, White Clam (Vongole) Pizza is the answer. Whether you’re a seasoned home cook or a novice in the kitchen, this recipe is a must-try, and I’ll tell you why.
First, let’s talk about the cooking method. I chose to cook this pizza on the grill, and here’s why: the grill imparts a smoky. Charred flavor to the pizza crust that adds a whole new dimension to the dish. However, if you don’t have a grill or prefer a different approach, fear not – you can still achieve mouthwatering results in your oven.
Now, here’s a valuable tip to streamline the process: consider starting with canned clams. They’re a convenient and time-saving option that doesn’t compromise on flavor. Additionally, don’t hesitate to show some local love to your favorite pizza joint. Many pizzerias are happy to sell you fresh pizza dough, making your pizza-making adventure even easier.
Once you have your ingredients assembled, the process becomes a breeze. Roll out the pizza dough, and you’re well on your way to creating a culinary masterpiece. The combination of succulent clams, fragrant herbs, and the richness of cheese will leave your taste buds dancing with delight.
What makes this White Clam (Vongole) Pizza truly special is its marriage of flavors and textures. The briny sweetness of the clams pairs harmoniously with the creamy cheese, while fresh herbs add a burst of freshness to every bite. It’s a flavor profile that’s not only fun but also utterly sea-licious.
So, whether you’re planning a cozy dinner for two or a gathering with friends, this pizza recipe promises an enjoyable culinary adventure. It’s fun, it’s easy, and it’s guaranteed to leave your guests craving more. Dive into the world of White Clam (Vongole) Pizza – your taste buds will thank you!”
- 24 Fresh Clams littleneck or manila
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp Red Pepper optional
- 1/2 lb Pizza Dough Homemade, Store-bought, or from Pizzeria
- 1 bunch parsley sprigs
- 1 tbsp fresh lemon juice
- Steam fresh clams until they open, shuck and reserve the juice
- canned or bottled clam juice can also be used; no need to chop
- Chop fresh clams
- Sauté in white wine (optional), garlic, reserved clam juice, parsley
- Oil pizza pan and spread out dough to the edges. Drizzle oil on top; add clams all over top of pizza. Sprinkle with grated parmesan, add half the parsley.
- Bake for about 12-minutes or until pizza is golden brown. Take out and top with more cheese and parsley, and red pepper if desired.Drizzle with finishing oil. Let cool. Squeeze with lemon. Cut with scissors.LOVE YOUR PIZZA!
If you have a convection oven you may not want or need to turn pizza over. Just add clams to the top when dough is browned and cook for few more minutes.