Active Time
20 Mins
Total Time
40 Mins
Yield
Serves 4
Food styling: Chelsea Zimmer; Prop styling: Mindi Shapiro Levine 

How to Make It

Step 1

Place pizza stone in oven. Preheat oven to 450°F. (Do not remove pizza stone while oven preheats.) Place pizza dough on a lightly floured surface, and cover with plastic wrap. Let stand 20 minutes.

Step 2

Place 1 cup of the parsley in a small bowl. Stir in olive oil and garlic. Set aside.

Step 3

Roll pizza dough into 10-inch round on a pizza peel or bottom of a sheet pan. Spread parsley mixture in an even layer on pizza dough, leaving a 1-inch border around edge. (There should be a light, even coating over entire pizza.)

Step 4

Spread chopped clams in an even layer on parsley mixture. Sprinkle with crushed red pepper. Top with grated pecorino Romano. Carefully slide pizza onto hot pizza stone.

Step 5

Bake in preheated oven until crust is golden brown and cheese is bubbly and melted, about 20 minutes.

Step 6

Remove pizza from oven, and sprinkle with Parmesan cheese and remaining 1 tablespoon parsley. Squeeze fresh lemon juice from lemon wedge over pizza. Serve immediately.

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