I know where your head is at.
Clams can seem odd — they have shells, they live by the sea, and some people find them slimy or fishy. I get it. Totally.
That’s exactly why I made this pizza.
I have a lot of favorite foods — seriously, a lot. If you browse the archives you’ll spot a favorite every few recipes. One of those favorites is my clams casino linguine, and many of you have told me it’s a favorite of yours too. So I turned that flavor into a pizza.
I recently had clams casino pizza at a restaurant near the beach. Not literally sitting on the sand eating it — that combo of sun, sweat, sand and pizza isn’t ideal — but at a restaurant by the shore. It was excellent: gooey cheese, caramelized onions, crispy crust. But instead of just talking about it, I want you to make it yourself.
Also: it has bacon. If bacon doesn’t sell this as a favorite pizza, I don’t know what will.
Quick note: don’t be turned off by canned clams. I’ve discussed this before and canned minced clams work well here. If you live near the coast and can use fresh clams, that’s great too.
Clams Casino Pizza
Makes 1 pizza
Dough
- 1 cup whole wheat flour (I use whole wheat pastry)
- 1 1/4 cups all-purpose flour
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 3/4 cup warm water
In a large bowl, combine warm water, yeast, honey and olive oil. Stir and let sit until the yeast becomes foamy, about 15 minutes. Once foamy, add 1 cup all-purpose flour, 1 cup whole wheat flour and the salt. Mix until a loose dough forms, then knead with your hands (or an electric mixer) until smooth. If the dough is too sticky, add the remaining flour a little at a time; if too dry, add water teaspoon by teaspoon. Flour your counter and knead 20–30 times. Lightly oil the same bowl, return the dough, cover with a towel and let rise in a warm place for 1 1/2 to 2 hours. When risen, roll the dough into a circle or your preferred shape with a rolling pin or bottle of wine.
For the pizza
- 1 tablespoon olive oil
- 4 slices thick-cut bacon
- 1 small red onion, chopped (about 3/4 cup)
- 1 small red pepper, chopped (about 3/4 cup)
- 1 small green pepper, chopped (about 3/4 cup)
- 4 garlic cloves, minced
- 4–5 glugs hot sauce (Tabasco or similar)
- 8 ounces shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 2 cans minced clams, drained
Preheat the oven to 375°F (190°C).
Heat a large skillet over medium-high heat. Chop the bacon and add to the skillet, cooking just long enough for some fat to render, about 3 minutes — you don’t want it fully crispy. Remove the bacon with a slotted spoon and set aside. Reduce heat to medium and add the onion and peppers with a pinch of salt. Cook, stirring, for about 5 minutes. Add the garlic and cook 2–3 more minutes. Drain the clams thoroughly and add them to the skillet along with half the reserved bacon. Cook for 2 minutes, then remove from heat and add a few shakes of hot sauce.
Brush the dough lightly with olive oil and sprinkle with Italian seasoning. Add about 4 ounces of mozzarella over the base. Spoon the clam, pepper and onion mixture evenly across the pizza. Top with the remaining mozzarella, Parmesan and the rest of the bacon. Bake 25–30 minutes, until the crust is golden and the cheese is bubbly.
If clams aren’t your thing, this topping mix works beautifully with shrimp, chicken, or just the vegetables alone. Enjoy experimenting and make it your own.
