White Clam and Garlic Pizza

White Clam and Garlic Pizza

White Clam and Garlic Pizza

Yield: Makes 2 ea. 10 – 12 in. pizzas


2 ea. 8 oz. Wood Stone Dough balls
1½ lb. Manila clams in the shell (or 1 cup clam meat)
1 each shallot, minced
4 oz. dry white wine
2 oz. Pecorino, grated
4 each garlic cloves, peeled and thinly sliced
1 each Fresno chile, thinly sliced (use sparingly depending on the heat)
4 oz. mozzarella, grated
2 Tbsp. fresh thyme leaves


Oven Temperature:  550 -580 degrees

Flame Height: 3.6

Place the clams, shallot and wine in a cataplana or a wide skillet with a tight fitting lid.  Roast in the center of the oven for about 4 minutes to barely steam the clams until they begin to open.  Shuck the clam meat and reserve.

To assemble pizzas, scatter Pecorino evenly over each pizza skin.  Do the same with the clams, garlic and chile, followed by the mozzarella.

Transfer the pizza onto the large peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza 180-degrees using the utility peel and move it closer to the flame. Once the side closest to the flame begins to brown, and the top and bottom of the pizza are evenly colored (30 seconds to 1 minute), remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board to slice.  Garnish with the thyme leaves.

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