Sunday, February 10, 2013

Clam Thin crust pizza

As I was watching "You gotta eat here" show on Food TV, I was drooling just looking at the host biting into a thin crust clam pizza that looked divine. I tried making my own version from what I saw that day and the result I have to say was fantastic ! There is nothing like home made pizza dough. However, if you find it too time consuming you may use bakery bought ones. This recipe yields 2 thin crust pizza dough .

3 Cups all purpose flour plus extra for dusting
1/4 cup of whole wheat flour
1 package quick rise yeast (2 1/2 tsp)
1 tbs sugar
1 tbs salt
1 1/4 cups warm water
2 tbs olive oil
2 tbs cornmeal
2 tbs olive oil
1 tbs chopped garlic
1 can baby clams drained
2 tbs lemon juice
salt and pepper to taste
1/2 cup chopped fresh flat leaves parsley
2 cups good quality Buffalo mozzarella cheese grated
1/2 cup Romano cheese grated
  • In a food processor pulse flour , yeast, salt and sugar
  • With motor running, add water and olive oil in a steady stream and then pulse until dough comes together in a rough mass
  • If the dough does not come together, add 1-2 tbs of water and pulse again
  • Let rest for 5-10 mins and pulse again for 25-30 secs
  • The dough should not be sticky , transfer to a lightly floured surface and form into a smooth ball
  • Place dough in a large oiled bowl , turn to coat with oil and cover with plastic wrap
  • Let the dough rise and double in size for about 1 1/2 to 2 hours
  • Turn onto a lightly floured work surface punch it down and divide into 2 equal pieces
  • Allow to rest for another 10 mins before proceeding with toppings
  • Drain clams and add chopped parsley leaves, lemon juice , olive oil salt and pepper set aside
  • Heat oven to 500 degrees F
  • Spread Pizza dough on tray . For an extra thin crust , prick with fork all around (skip this step if you like it thicker)
  • Brush with the olive oil
  • Sprinkle the edge with cornmeal for an extra crispy edge
  • Add chopped garlic
  • Add 1 cup of cheese Followed by the clams
  • Add the rest of the cheese including the Romano cheese on top
  • Bake until edge is golden brown and cheese is bubbly (Around 10 mins )
  • Allow to rest for at least 2 mins before slicing


  1. Hi saju its ibti... need to try it

  2. Hello Ibti , Please do and let me know how it turns out . You can substitute with prawns / shrimps as well :)