White Clam Pizza

low angle shot of the pizza cut into wedges.

4.69 from 35 votes

New Haven-style White clam pizza was made famous by Frank Pepe's Pizzeria. It has a thin, Napolitana-style crust, and a topping made from clams, garlic, oregano, olive oil and cheese.

Course Main Dish Recipes

Cuisine Italian

Keyword clam pizza, pepe's pizza, pepe's recipe, white clam pizza

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 711kcal

Author Robin Donovan

Ingredients

1 pound pizza dough enough for 2 12-inch pizzas
About 30 littleneck clams 1/2 pound frozen clam meat, or 3 (6 1/2-ounce) chopped clams, drained
4 garlic cloves minced
1/3 cup extra-virgin olive oil
3 ounces freshly grated Pecorino Romano cheese or use 1 1/2 ounces each of Pecorino Romano and Parmesan
4 strips bacon cooked until brown and crisp and then crumbled
1 tablespoon chopped fresh oregano
½ teaspoon crushed red pepper flakes
Freshly ground black pepper

Instructions

Preheat the oven to 475ºF. (See note about using a pizza stone.)
Shuck the clams if using fresh and chop them.
In a bowl, stir together the clams, garlic, and olive oil. Let stand while you prepare the crust.
In another bowl, combine the two types of cheese, if using both types.
Stretch the pizza dough into 2 12-inch circles.
Spoon half of the clam, olive oil, and garlic mixture over
each crust. Sprinkle half of each type of cheese over each pizza. Top each with half of the bacon, half of the oregano, and half of the crushed red pepper. Grind some black pepper over the top.
Bake for 8 to 10 minutes, until the crust is golden brown
and crisp.
Serve immediately.

Notes

If you're using a pizza stone, you'll want to preheat it in the oven for an hour or so before cooking the pizzas.

Nutrition