Lunch: Lee's Famous White Clam Pizza

Ingredients

1 pound pizza dough
1 tablespoon minced garlic soaked in olive oil
8 ounces shredded mozzarella
12 ounces baby clam meat, drained
1 teaspoon grated pecorino
Pinch dried oregano
Olive oil, for drizzling

Instructions

Special equipment: a pizza stone
Preheat the oven to 500 degrees F and place a pizza stone on the bottom rack of the oven.
Bring the dough to room temperature for 10 to 15 minutes before working with it. Using a rolling pin, roll the dough out to a thin circle. Drizzle the minced garlic over the dough. Spread the mozzarella evenly over the surface, and then follow with the clams. Sprinkle the pecorino over the top, and then sprinkle the pizza with the oregano. Drizzle the edges with olive oil to help the crust brown. Place the pizza on the stone and cook until golden brown on the edges and the bottom is cooked through, 10 to 15 minutes. Slice and serve hot.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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