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)
- 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.
- 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.