Clam and Garlic Pizza

Name: Clam and Garlic Pizza
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 pound (450 g) pizza dough, room temperature, room temperature, ready to stretch; 3 tablespoons (45 ml) extra-virgin olive oil; 8 cloves (40 g) garlic cloves, finely minced; ½ cup (120 ml) dry white wine; 10 ounces (285 g) canned clams (chopped or whole), drained, drained, juice reserved; ¼ cup (60 ml) reserved clam juice; 8 ounces (225 g) mozzarella cheese, whole milk, shredded or torn into small pieces; ¼ teaspoon (½ g) red pepper flakes (optional); 2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped; sea salt, to taste; black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

A rustic Italian pizza topped with tender clams in a garlicky white wine sauce, finished with melted mozzarella and fresh parsley. The combination of briny clams, aromatic garlic, and crispy crust creates an elegant yet approachable seafood pizza perfect for a casual dinner or entertaining.

Prep: 20 min
Cook: 18 min
Wait: 45 min
Total: 1 hr 23 min
Makes: One 12-inch (30 cm) pizza; 2–4 slices per person

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Steps

Before you start

Preheat oven to 475°F (240°C) at least 20 minutes ahead
Have pizza dough ready—use store-bought or prepare homemade dough 2–4 hours ahead and let it come to room temperature
Drain canned clams and reserve the juice separately
Mince garlic finely and measure white wine before you begin cooking

1
Make the clam sauce
- Heat 2 tablespoons (30 ml) of olive oil in a large skillet over medium heat.
- Add the minced garlic and cook, stirring constantly, for 1–2 minutes until fragrant and just beginning to soften—do not brown it.
- Pour in the white wine and clam juice, scraping the pan bottom gently to deglaze.
- Simmer for 2–3 minutes to reduce slightly and let the alcohol cook off.
- Stir in the drained clams, season lightly with salt and pepper, and simmer for another 1–2 minutes.
- Remove from heat and let cool slightly while you prepare the dough.
- The sauce should have a thin, flavorful consistency.
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Ready when: Garlic is fragrant and soft; clams are warmed through; wine has reduced slightly
Tip: Avoid browning garlic—low heat prevents bitterness. Reserve excess sauce to spoon over finished slices.
2
Stretch and oil the dough
- Lightly oil a 12-inch (30 cm) pizza pan or pizza stone with the remaining 1 tablespoon (15 ml) of olive oil.
- Place the room-temperature dough in the center and stretch it gently with your hands, working from the center outward, until it reaches the edges of the pan.
- If the dough springs back, let it rest for 2–3 minutes and stretch again.
- Poke the surface all over with your fingertips to prevent large bubbles.
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Ready when: Dough fills the pan evenly with a slight rim around the edge
Tip: Don't use a rolling pin—stretching by hand keeps the dough tender and gives it better chew.
3
Top the pizza
- Scatter the cooled clam and garlic mixture evenly over the stretched dough, leaving a ½-inch (1 cm) border for the crust.
- Distribute the mozzarella cheese evenly over the clams.
- If using red pepper flakes, sprinkle them lightly over the cheese.
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Ready when: All toppings are evenly distributed; cheese covers the clams
Tip: Don't overload the pizza—excess topping makes the crust soggy. Reserve extra sauce to drizzle after baking.
4
Bake the pizzaOven 475°F / 245°C
- Transfer the pan to a preheated 475°F (240°C) oven and bake for 14–18 minutes, until the crust is golden brown on the edges and underside, and the cheese is melted and lightly bubbled with a few light brown spots.
- The cheese should be creamy and the crust edges should be crispy.
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Ready when: Crust edges are golden; cheese bubbles and has light brown spots; underside is crispy and golden when lifted with a spatula
Tip: Rotate the pan halfway through baking if your oven has hot spots. If using a pizza stone, let it preheat for 30 minutes for best results.
5
Finish and rest
- Remove the pizza from the oven and place on a heat-safe surface.
- Scatter the fresh chopped parsley over the hot pizza.
- Let rest for 1–2 minutes before slicing—this allows the cheese to set slightly, preventing toppings from sliding.
- Slice with a pizza cutter and serve immediately.
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Ready when: Parsley is scattered over the surface; pizza is cool enough to handle
Tip: Parsley adds freshness and color just before serving—add it after baking so it stays vibrant.

Good to know

Tips

Use high-quality canned clams from brands that pack them in their own juice rather than heavy brine—this keeps the sauce clean and briny rather than salty.
For a creamier sauce, add 2–3 tablespoons of butter to the clam mixture just before topping the pizza; stir until melted. This creates a richer, more luxurious finish.
If your clam sauce pools with liquid before baking, drain off excess into a small bowl and pour it back over the finished pizza for better flavor without a soggy crust.
Fresh garlic is crucial here—jarred minced garlic lacks the clean flavor and aromatic quality this pizza depends on. Always mince your own.

Make ahead

Store leftover pizza in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through, or use a toaster oven to keep the crust crispy. For best quality, consume within 1 day.

Storage & reheating

Room temperature: not recommended for safety. Refrigerator: up to 2 days in an airtight container. Freezer: up to 1 month, wrapped tightly in plastic wrap and foil; thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven for 10–12 minutes. Once thawed, consume within 1 day.

Substitutions

canned clams (chopped or whole), drained → Fresh clams (littleneck or Manila), steamed and shucked. Use about 1 pound (450 g) fresh clams; steam them open, remove meat, and chop. Use the steaming liquid instead of canned clam juice. Adds better texture but requires more prep.
dry white wine → Dry vermouth or additional clam juice. Use vermouth for similar flavor; substitute all clam juice if you prefer to skip alcohol. The sauce will be slightly sweeter without wine.
mozzarella cheese, whole milk → Feta cheese or a mix of mozzarella and Pecorino Romano. Feta adds tanginess; a 50/50 blend with Pecorino creates a more herbaceous flavor. Both are less creamy but add Mediterranean character.
pizza dough, room temperature → Whole-wheat or spelt flour dough, or Sicilian-style (thick-crust) dough. Whole-wheat adds nuttiness but may require slightly longer baking. Sicilian-style is airier and more forgiving. Any quality store-bought dough works well.