New Haven-Style White Clam Pizza

Cuisinart original

This Connecticut classic is a favorite among seafood lovers.


Makes one pizza


8     to 10 ounces prepared pizza dough (we recommend Neapolitan-
       style [page 13]), room temperature for at least 1 hour
1     6.5-ounce can clams, chopped or whole, well-drained
2     tablespoon extra-virgin olive oil
2     garlic cloves, finely chopped
2     teaspoons chopped fresh oregano
¼    teaspoon kosher salt
       pinch freshly ground black pepper
¼    cup shredded Parmesan
2     tablespoons fresh parsley, finely chopped
½    teaspoon grated lemon zest
       pinch crushed red pepper

Nutritional information

Nutritional information per serving (based on 8 servings):
Calories 155 (35% from fat) • carb. 18g • pro. 7g • fat 6g • sat. fat 1g chol. 11mg • sod. 427mg • calc. 22mg • fiber 1g


1. Preheat the pizza oven with the pizza stone on the rack to 700°F.
2. Toss the clams with olive oil, garlic, oregano, salt, and pepper.
3. Stretch the pizza dough to a 10- to 12-inch round.
4. Transfer the dough to the pizza peel generously dusted with flour.
5. Sprinkle the Parmesan over the dough, followed with the
clam mixture.
6. Gently shimmy the pizza on the peel to ensure it isn’t sticking.
If the dough is sticking, gently lift the dough and spread
additional flour underneath.
7. Set the timer for 5 minutes. Slide the pizza off the peel and
onto the pizza stone. Start the timer.
8. When the timer sounds, check the pizza. If baked to desired
doneness, use the peel to remove the pizza from the oven, or
bake for 1 to 2 more minutes. Slide the pizza onto a cutting
board, and then top with the parsley, lemon zest, and crushed
red pepper. Slice and serve.