Yield
4

How to Make It

Step 1

Heat the oven to 425°. Oil two 12-inch pizza pans or large baking sheets. Press the pizza dough into an approximately 12-inch round, or 9-by-13-inch rectangle, on each prepared pan. Bake until the dough begins to brown, about 10 minutes.

Step 2

Meanwhile, line a strainer with several paper towels. Put the drained clams in the strainer and press gently to remove excess moisture.

Step 3

Spread the clams on the partially baked pizza crusts, sprinkle with the garlic, red-pepper flakes, and 1/4 teaspoon of the salt, and drizzle with 3 tablespoons of the oil. Bake the pizzas for 8 to 10 minutes. Do not overcook or the clams will toughen.

Step 4

Meanwhile, in a large bowl, toss the greens with the cherry tomatoes, the remaining 1 tablespoon oil, the vinegar, the remaining 1/4 teaspoon salt, and the black pepper. Remove the pizzas from the oven and top with the salad.

Step 5

Plenty of Dough: If you're unable to find pizza dough in the refrigerator section of your supermarket, pizza places will often sell it to you by the pound. Just ask.

Step 6

Wine Recommendation: Pinot grigio outsells other white wines in Italian restaurants by more than two to one, and this is the kind of dish that really shows why. Crisp, clean, and light, a good pinot grigio will nicely highlight the clams and tomatoes.

Quick From Scratch One-Dish Meals

You May Like

Ratings & Reviews