Ingredients Jump to Instructions ↓

  1. 1 Pizza Dough - (see recipe)

  2. 2 Large hard-shell clams

  3. (such as cherrystone or chowder clams)

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 2 Bay leaves

  6. 1 teaspoon 5ml Freshly-squeezed lemon juice

  7. Kosher salt - to taste

  8. Freshly-ground black pepper - to taste

  9. Extra-virgin olive oil

  10. 1 Onion - chopped (medium)

  11. 1 Red bell pepper - cored, seeded,

  12. And chopped 2 Garlic cloves - chopped

  13. 2 Vine-ripe tomatoes - seeded, chopped (medium)

  14. 2 Fresh oregano sprigs - leaves striped from

  15. The stem

  16. 1 Container ricotta cheese - (15 oz)

  17. 1/2 lb 227g / 8oz Bacon strips - sliced

  18. 1/2 cup 118ml Freshly-grated pecorino

  19. 1 Handful fresh flat-leaf parsley - chopped

Instructions Jump to Ingredients ↑

  1. Make the pizza dough as directed in the master recipe. Stick a pizza stone in the oven and preheat them to 500 degrees.

  2. Wash and scrub clams well to remove the exterior sand. Fill a steamer or pot with 1-inch of water, add 1/2 teaspoon of salt, and toss in the bay leaves. Heat until the water is simmering and then add the clams. Cover and steam for 5 to 10 minutes until the clams open -- discard any that do not. Remove the clams from the shells, coarsely chop them up, and put in a bowl. Add the lemon juice, a drizzle of olive oil, and season with salt and pepper; set aside.

  3. Coat a saute pan with 2 tablespoons of the olive oil and place over medium heat. When the oil gets hazy, add the onion, bell pepper, garlic, tomatoes, and oregano. Cook and stir until the vegetables have cooked down and are really soft, about 10 minutes; season with salt and pepper. Remove from the heat.

  4. Spread the ricotta evenly on the crust with a back of a spoon. Scatter the chopped clams all around and top with the sauteed red pepper mixture. Distribute the pieces of bacon on top. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp, and the cheese is bubbly.

  5. Before cutting the pizza into slices, drizzle with olive oil, grate pecorino on top, and shower with chopped parsley.

  6. This recipe yields 3 pizzas.


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