- Level: Intermediate
- Total: 2 hr 15 min (includes rising time)
- Active: 45 min
- Yield: 2 pizzas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 195
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 11 g
- Cholesterol
- 17 mg
- Sodium
- 451 mg
- Level: Intermediate
- Total: 2 hr 15 min (includes rising time)
- Active: 45 min
- Yield: 2 pizzas
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 195
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 11 g
- Cholesterol
- 17 mg
- Sodium
- 451 mg
Ingredients
Pizza Dough:
Clam Sauce:
Directions
- Place a pizza stone in the oven and preheat to 450 degrees F.
- Portion the pizza dough into six golf ball-size pieces; wrap four of the pieces in plastic and refrigerate for later use. Dust a work surface with flour and roll out the remaining two pieces of dough into your desired shape.
- Top the pizzas with the Sauce, mozzarella, Parmesan and banana peppers; transfer to the pizza stone and bake for 15 minutes. Top with the reserved clams from the Sauce.
Pizza Dough:
Yield:
about 12 ounces (enough for 6 individual pizzas)
- Add the warm water, yeast and sugar to a small bowl; stir to combine. Let sit until the water bubbles and smells very yeasty, 15 minutes.
- Combine the flour and salt in a large mixing bowl. Make a well in the center of the flour and add the olive oil and the yeast mixture. Using a fork, gradually stir most of the flour into the yeast mixture. Turn out the dough onto a flour-dusted work surface and knead until smooth.
- Lightly coat the mixing bowl with oil and return the dough to the bowl. Cover the bowl with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour.
Clam Sauce:
- Steam the clams in a medium pot. Remove the clams from their shells and chop half; reserve the other half for topping the pizzas.
- Sweat the onions in a pan with olive oil for about 5 minutes. Add the tomatoes, garlic, crushed red pepper, a splash of water, the chopped clams and some salt. Bring to boil, turn down the heat and simmer for 5 minutes.
