Recipe courtesy of Anne Burrell

Clam Pizza

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  • Level: Intermediate
  • Total: 2 hr 15 min (includes rising time)
  • Active: 45 min
  • Yield: 2 pizzas
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Pizza Dough:

Clam Sauce:


  1. Place a pizza stone in the oven and preheat to 450 degrees F.
  2. 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.
  3. 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)
  1. 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.
  2. 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.
  3. 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:

  1. Steam the clams in a medium pot. Remove the clams from their shells and chop half; reserve the other half for topping the pizzas.
  2. 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.
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