We may not have tried a traditional New Haven clam pizza, but this is a recipe we've fallen in love with. It's a white pizza, so no tomato in site, but the combination of the fresh, briny tinned clams with the pecorino, garlic and oregano works a treat
Ingredients
- Pizza dough - our simple pizza dough recipe works great
- Semolina (for dusting)
- Tinned clams
- Finely sliced garlic
- Pecorino
- Mozzarella
- Dried oregano
- Extra virgin olive oil
Equipment
- Pizza oven
- Pizza peel
Method
- Make sure your pizza dough has been out of the fridge for 2-3 hours
- Get your pizza oven up to temp - we aim for about 400 degrees celsius
- Once hot, sprinkle your pizza dough and your work surface with semolina flour
- Tip the pizza dough onto the surface, make sure it’s a nice round shape, then stretch it out using your preferred method
- Once stretched out, place a dozen or so clams on it, add the garlic, a few small pieces of fresh mozzarella, sprinkle over the dried oregano, and then liberally grate over the pecorino
- Transfer to a pizza peel - feel free to dust the peel with semolina first to help ensure a smooth transfer to the oven
- Stretch the dough to the edges and readjust toppings if required
- With a swift, confident motion, transfer the pizza to the oven, and let it cook for about 30 seconds before turning it
- Turn it every 20 or so seconds, until the crust is nicely puffed and the cheese melting
- Remove from the oven, place on a board, drizzle with extra virgin olive oil and serve