Aglio e Olio White Clam Pizza

I don’t know what it is about the warm weather, but all I ever want to eat in late spring/summer is seafood. I can’t get enough of the stuff. Maybe I get so busy playing mermaid in the pool that I just want to live like one. Either way, I take my seafood any way I can get it.

This incessant craving is what inspired this pizza. It has the best flavors the water has to offer. I use aglio olio, which is traditionally a pasta sauce, for the base. The anchovies in the aglio olio provide a salty funk, while the garlic and crushed red pepper apply the right kind of heat. The clams on top give a sweet, briny flavor. And as if it weren’t yummy enough I add a little parsley and lemon on top to brighten it up. To sum it up, I love it. If you’re looking for a bright, light pizza for the summertime then look no further.


  • 1 batch pizza dough
  • 2 tbsp olive oil
  • 1 tin of anchovies
  • 10 cloves garlic, roughly chopped
  • 1/2-1 tsp crushed red pepper flakes
  • 1 1/2 cups shreddes mozzarella
  • 2 6.5 oz cans chopped clams, drained
  • 1 bunch parsley, chopped
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • Cornmeal for dusting

Preheat your oven to 450. First the aglio e olio. In a large saute pan heat the olive oil and anchovies over medium heat. Cook the anchovies until they melt in the oil, smooshing with a gork if necessary. Add the crushed red pepper and garlic and saute until fragrant, about two minutes. Take off the heat and set aside.

Lightly dust your pizza pan with cornmeal or olive oil and roll out your dough to fill the pan. You want to get the dough as thin as possible since it puffs up when cooking. Top the dough with the aglio e olio, making sure the garlic is evenly distributed. Then top with the cheese and finally the clams.

Bake for 15-20, but more likely 15 minutes. Top with fresh parsley and the lemon juice and zest. Try not to eat the whole thing in one sitting.

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