Clam Pizza with Salad Topping
- 20 ounces store-bought pizza dough
- 1 pound chopped clams, drained well (about 2 cups), or 4 dozen littlenecks, shucked and drained well
- 4 cloves garlic, minced
- 1/4 teaspoon dried red-pepper flakes
- 1/2 teaspoon salt
- 4 tablespoons olive oil
- 2 quarts mixed salad greens (about 6 ounces)
- 3/4 cup halved cherry tomatoes (about 1/4 pound)
- 1 1/2 teaspoons wine vinegar
- 1/4 teaspoon fresh-ground black pepper
- 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.
- 2. Meanwhile, line a strainer with several paper towels. Put the drained clams in the strainer and press gently to remove excess moisture.
- 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.
- 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.
- 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.
- 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.
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