Prep time: 5 minutes
Total time: 45 minutes
1 basic pizza dough recipe
¾ cup grated Pecorino Romano
1 ½ tablespoons dried oregano
36 littleneck clams, shucked
4 garlic cloves, minced
½ cup|125 ml extra-virgin olive oil
- Place a pizza stone under the broiler and heat for 30 minutes.
- Change the temperature to 500°F|260°C. Divide dough into 2 equal- sized balls. On a lightly floured surface and working with one ball of dough at a time, roll dough into a 10-inch circle about ¼-inch thick. Transfer dough to a semolina-dusted pizza peel and sprinkle with about half each of the cheese, oregano, clams, and garlic. Drizzle with half of the olive oil and transfer the pizza to the oven.
- Bake until golden brown and bubbling, about 10 to 15 minutes. Let the pizza rest for a few minutes before slicing. Repeat with remaining dough and toppings.
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