Clam Pie

Clam pie exists in a realm of pizza that I never knew existed and considering my love of creatures of the sea, I can't believe I've never travelled there before. While out of town a few weeks ago, Mark and I were enlightened by this delightfully different pizza topping combo and we promptly recreated it. In the spirit of Pizza Friday, and in the spirit of giving, I'm sharing this recipe with you today!

If seafood isn't your thing, this pizza probably isn't for you, but dare I say seafood haters might be surprised at their first bite. Broccoli may seem like the odd man out in this toppings bunch but I assure you, it works with the clams in all of the right ways. This may have a permanent position on our Friday night pizza line up. 

Don't knock it until you try it. 

Clam Pie

Neapolitan pizza dough

1 can minced clams 

4-5 cloves fresh garlic, minced

Broccoli crown, finely chopped

Olive oil

Shredded mozzarella cheese

Grated pecorino romano cheese

Preheat oven and pizza stone to 500 degrees.

In a small saute pan, add 2-3 Tablespoons of olive oil. Add garlic and saute until soft and fragrant on medium heat, about 3-5 minutes. 

Pour garlic and olive oil mixture into a medium bowl with the clams and broccoli. Season with salt and pepper. 

Sprinkle a thin layer of mozzarella cheese on the pizza dough. Spread clam mixture evenly on top. Sprinkle another thin layer of mozzarella on top, followed by a thin layer of grated pecorino romano cheese. Bake for 8 minutes.