Monday, February 6, 2012

At Home: White Clam Pizza

In honor of the New England Patriots we decided to make White Clam Pizza to showcase the "apizza" style renown in Connecticut (even though New England is considered a Boston team - we took liberties with the "New England" theme, m'kay?).  Check out the other Super Bowl Snacks that we made and find my recipe on What Micky Eats...At Home.

White Clam Pizza
  • 3 large cloves garlic, chopped
  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • 1 premade pizza crust (Pizza Boli)
  • kosher salt
  • ½ cup thinly sliced mozzarella cheese (4 ounces)
  • 2 6.5-ounce cans chopped clams, juice drained and reserved
  • ¼ teasp dried oregano
  • 2 Tbsp grated Parmesan cheese
  • 2 cups baby arugula
  • juice of 1 lemon
  • red pepper flakes, for garnish (optional)

- Preheat the oven to 450 degrees. Place a pizza stone or inverted rimmed baking sheet on the bottom rack.
- In a skillet heat the garlic, olive oil, and clams with 2 Tbsp of the reserved clam juice.
- Brush half of the clam-garlic-oil mixture over the pizza crust; season with salt.
- Scatter the mozzarella over the crust; drizzle with the remaining clam-garlic-oil mixture. Sprinkle with the oregano and Parmesan to taste.
- Slip the pizza onto the preheated pizza stone or baking sheet. Bake until the crust is light brown and cheese is melted, about 10 to 12 minutes.
- Just before the pizza is done, drizzle the arugula with olive oil and lemon juice.
- Remove pizza from oven; slice; top each piece with arugula and season with red pepper flakes, if desired.

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