Prepare the White Sauce: Heat Olive Oil in a saucepan over medium heat. Add Garlic and cook until fragrant, about 1 minute. Deglaze with White Wine and simmer until reduced by half. Stir in Heavy Cream, Parmesan Cheese, Salt, and Pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
Prepare the Clams: In a separate pan, heat Olive Oil over medium-high heat. Add chopped Clams and cook until they open, about 5-7 minutes. Discard any clams that do not open.
Stretch or roll out the Pizza Dough to your desired thickness and shape.
Spread the White Sauce evenly over the pizza dough, leaving a small border for the crust.
Sprinkle the cooked Clams evenly over the sauce.
Sprinkle with Dried Oregano and Parmesan Cheese.
Bake for 12-15 minutes, or until the crust is golden brown and the clams are bubbly.
Let cool slightly before slicing and serving.
Ingredients
6
1 lb454 gPizza Dough-store bought or homemade
1/4 cup60 mLOlive Oil
4 cloves12 gGarlic-minced
1/4 cup60 mLDry White Wine
1/2 cup120 mLHeavy Cream
1/4 cup30 gGrated Parmesan Cheese
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack Pepper
2 lbs907 gLittleneck Clams-shucked, chopped
1 tbsp15 mLOlive Oil
1 tsp5 mLDried Oregano
1/4 cup30 gGrated Parmesan Cheese
Equipment
Oven
Large saucepan
Large skillet
Pizza stone or baking sheet
Rolling pin
Instructions
Preheat oven to 450°F (232°C).
Prepare the White Sauce: Heat Olive Oil in a saucepan over medium heat. Add Garlic and cook until fragrant, about 1 minute. Deglaze with White Wine and simmer until reduced by half. Stir in Heavy Cream, Parmesan Cheese, Salt, and Pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
Prepare the Clams: In a separate pan, heat Olive Oil over medium-high heat. Add chopped Clams and cook until they open, about 5-7 minutes. Discard any clams that do not open.
Stretch or roll out the Pizza Dough to your desired thickness and shape.
Spread the White Sauce evenly over the pizza dough, leaving a small border for the crust.
Sprinkle the cooked Clams evenly over the sauce.
Sprinkle with Dried Oregano and Parmesan Cheese.
Bake for 12-15 minutes, or until the crust is golden brown and the clams are bubbly.
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