White Pizza with Clams
Here’s an easy homemade pizza recipe that is a take on white clam pizza, which was first made famous by Frank Pepe of Pepe’s Pizzeria in New Haven, Connecticut. Look for fresh clam strips in the seafood department. You can find them ready to use out of their shells at most large supermarkets. If you don’t want to use fresh, we also like the briny flavor and convenience of canned chopped clams.
From EatingWell: September/October 2012
Yield: 5 servings
Active Time: 25 minutes
Total Time: 35 minutes
- 1 pound prepared pizza dough, preferably whole-wheat
- 4 large cloves garlic
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon freshly ground pepper
- 3/4 cup shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan or Asiago cheese
- 6 ounces fresh clam strips (not rinsed) or two 6-ounce cans chopped clams, rinsed
- 1/3 cup diced red onion
- 1/4 cup chopped fresh parsley
- Position a rack in lowest position of oven; preheat to 450°F. Coat a large rimmed baking sheet with cooking spray.
- Roll out dough on a lightly floured surface to about the size of the baking sheet. Transfer the dough to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
- Meanwhile, mince garlic; combine with oil and pepper in a small bowl. When the crust is done, spread the garlic mixture over it. Sprinkle with mozzarella and Parmesan (or Asiago). Scatter clams and onion over the cheese.
- Return the pizza to the oven and bake until the crust is crispy and golden and the cheese is melted, 8 to 10 minutes. Sprinkle with parsley and serve.
Nutrition Per serving:
365 calories; 17 g fat (4 g sat, 8 g mono); 25 mg cholesterol; 39 g carbohydrates; 1 g added sugars; 17 g protein; 2 g fiber; 612 mg sodium; 78 mg potassium.
Nutrition Bonus: Calcium (20% daily value)
2 1/2 Carbohydrate Serving
Exchanges: 2 1/2 starch, 1 lean meat, 1 high-fat meat, 2 fat