- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 363
- Total Fat
- 13 g
- Saturated Fat
- 4 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 20 g
- Cholesterol
- 34 mg
- Sodium
- 715 mg
- Level: Easy
- Total: 25 min
- Active: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 363
- Total Fat
- 13 g
- Saturated Fat
- 4 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 20 g
- Cholesterol
- 34 mg
- Sodium
- 715 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F.
- In a small bowl, combine the clams, the reserved clam juice, olive oil, oregano, crushed red pepper flakes, garlic, a pinch of salt and a pinch of pepper. Set aside.
- Spread the pizza dough into a large oval on a baking sheet. Brush with olive oil, then sprinkle with salt and pepper. Sprinkle with the mozzarella and half of the Pecorino Romano. Scatter over the clam mixture, leaving a 1/2-inch border around the edge of the dough.
- Bake until the crust is golden and crisp, about 15 minutes.
- Transfer to a cutting board and sprinkle over the remaining Pecorino Romano, some fresh oregano leaves and more red pepper flakes. Slice and serve.
