Looking for a unique and flavorful pizza recipe? This White Clam Pizza features a garlic Parmesan white sauce base, topped with a combination of mozzarella and Parmigiano Reggiano cheeses, salty clams, and pancetta. Once baked, it's finished with a sprinkle of fresh herbs, red pepper flakes, and lemon zest, creating a fresh and savory flavor that's sure to impress seafood lovers on pizza night!
Jump to:
- Ingredients needed to make White Clam Pizza
- What is the best pizza crust to use for White Clam Pizza?
- What temperature is best to bake pizza at?
- How to Shape Pizza Dough: Hand-Stretching vs. Rolling
- Serving and Pairing Suggestions for White Clam Pizza
- What's the best way to reheat pizza leftovers?
- What tools do I need to make White Clam Pizza?
- Looking for more pizza night inspiration?
- White Clam Pizza
Ingredients needed to make White Clam Pizza
- Pizza dough
- Canned clams - I prefer to get the ones that are pre-chopped for ease of use
- Pancetta - Can substitute for bacon if needed
- Parmigiano Reggiano cheese
- Mozzarella cheese
- Garlic
- Fresh herbs - I like dill, chives, and parsley, but basil, oregano, and tarragon are also good choices
- Red pepper flakes
- Lemon zest
- Olive oil - Can use garlic-infused olive oil if you have it
- Unsalted butter
- Whole milk
- All-purpose flour
- Kosher salt
- Cracked black pepper
What is the best pizza crust to use for White Clam Pizza?
When it comes to making the perfect White Clam Pizza, the crust is just as important as the toppings. A great crust should be able to hold up to the weight of the toppings, while also providing a nice crispy texture that complements the flavors of the clams and garlic Parmesan white sauce.
While there are many pizza crust recipes out there, some work better for white clam pizza than others. For a classic and versatile option, this Easy Same Day Pizza Dough is a great choice. This dough recipe works well whether you prefer to hand-stretch the dough or roll the dough for a thin-crust pizza.
Alternatively, you can use store-bought pizza dough if you prefer a quick and easy option. Whatever option you choose, be sure to give your crust enough time to rest and rise before adding your toppings, as this will help ensure that it cooks evenly and develops a delicious flavor.
What temperature is best to bake pizza at?
The temperature at which you bake your pizza is crucial to achieving a perfect result. To get a nicely caramelized topping and perfectly golden crust, you want to bake your pizza at a high temperature. Many professional pizzerias keep their ovens heated to 800 degrees F or higher, but most home ovens only reach temperatures between 500-550 degrees Fahrenheit (260-288 degrees Celcius), so this recipe is designed with those constraints in mind. I recommend baking this White Clam Pizza at 500 degrees Fahrenheit (260 degrees Celcius) for best results.
However, if your oven only reaches 450 degrees Fahrenheit (232 degrees Celcius), that will still work well, although you may need to add a few extra minutes of baking time, particularly if your pizza is heavily topped. By baking your pizza at the right temperature, you'll ensure that it cooks evenly and develops a delicious flavor.
How to Shape Pizza Dough: Hand-Stretching vs. Rolling
If you prefer a classic pie-shape with a thicker crust compared to the center of your dough, I suggest hand-stretching your dough. If you prefer your pizza to be an even thickness, I suggest rolling your dough out with a rolling pin.
Hand-stretching your dough
- I like to rub a small amount of olive oil into my hands first; this allows me to shape the dough easier without it ripping accidentally from friction.
- Press the dough down with the palm of your hand into a disk shape, then use your fingertips to gently press down on the dough disk, further flattening it.
- To further extend the dough, I prefer to press one palm on top of one side of the dough and with the other hand lift the alternative side of the dough and gently work the dough outward, pulling very gently with the tips of my oiled fingers (like a very discrete “come hither” motion) to slowly stretch the dough out.
- Rotate slightly and repeat until the dough is shaped and stretched to your liking. If you find that the dough starts to snap back or is beginning to tear, allow the dough to relax for a minute or two before proceeding again.
- Transfer your stretched dough to a baking sheet lined with a sheet of parchment paper.
Rolling dough with a rolling pin
- I prefer to place my dough between two sheets of parchment paper to avoid the dough sticking to my rolling pin, but if you prefer you can also sprinkle a bit of flour over the dough ball as well as wiping some over your rolling pin by hand to prevent sticking instead.
- Roll the dough until it is rolled to your preferred size and shape, then peel the top layer of parchment off (if using). The bottom layer of parchment paper that the dough is resting on can be utilized for your baking sheet. If you find that the dough starts to snap back or is beginning to tear, allow the dough to relax for a minute or two before proceeding again.
- Transfer your shaped dough (and the bottom sheet of parchment paper) to a baking sheet.
Serving and Pairing Suggestions for White Clam Pizza
White Clam Pizza is a unique and flavorful dish that pairs well with a variety of drinks and sides. For a classic pairing, try serving your White Clam Pizza with a crisp, chilled white wine like Pinot Grigio or Sauvignon Blanc. For those who prefer beer, a light, refreshing pilsner or pale ale can also complement the salty and savory flavors of the clams and pancetta.
As for sides, a simple mixed green salad with a light vinaigrette or a side of fresh tomatoes dressed lightly with olive oil, vinegar, fresh herbs, and flaky salt can help balance out the richness of the pizza. Some more of my favorite light salad recipes that would pair well with this pizza night recipe:
- Peach, Prosciutto, and Burrata Salad
- Roasted Pepper and Burrata Salad
- Strawberry Peach Summer Salad
- Crunchy Greek Salad with Avocado and Feta
- Caesar Salad with Spicy Roasted Chickpeas, Jammy Eggs, and Avocado
What's the best way to reheat pizza leftovers?
As much as I appreciate a cold slice of pizza, if you prefer to enjoy your leftover pizza warm there are a couple of methods that work particularly well for maintaining the crisp crust and melted cheese. To avoid soggy slices, my top picks are either using the oven or a cast-iron pan on the stovetop.
Oven method
Bake on a sheet pan at 350 Fahrenheit / 175 Celcius for 10 minutes or until pizza has reached your desired level of warmth and crispness.
Stovetop method
Set pizza in a cast-iron pan over medium-low heat. Allow to cook until the crust has reached your desired level of crispness. If the cheese isn’t melted enough for your taste you can add a few drops of water to the pan (away from the pizza) and cover the pan for a minute or two to allow the steam to melt the cheese further.
What tools do I need to make White Clam Pizza?
- A baker’s half sheet
- Parchment paper
- A cutting board
- A chef's knife
- A kitchen scale or measuring cups (for less precise measurements)
- Measuring spoons
- A rolling pin (only if you prefer an evenly thick pie) otherwise your hands are your best tool
- A cheese grater
- A citrus zester (this can be used for the Parmigiano Reggiano and the lemon zest)
- A skillet
- A whisk
- A spoon
- A pizza wheel
- Optional: A citrus peeler (if you prefer fancy lemon peel instead of zest)
Are you looking to upgrade your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
Looking for more pizza night inspiration?
Love this White Clam Pizza? Here are more of my favorite pizza recipes perfect for your regular pizza night!:
- Oktoberfest Pizza
- White Pizza with Hot Pickled Peppers and Honey
- Pizza Bianca (White Pizza)
- Truffled Potato Pizza with Ricotta and Taleggio
- Spinach Artichoke Pizza
- Peach, Corn, and Jalapeno Pizza with Honey
- Bacon Cheeseburger Pizza
White Clam Pizza
- Prep Time: 40 minutes
- Cook Time: 14 minutes
- Total Time: 54 minutes
- Yield: 4 servings 1x
- Category: Mains
- Method: Oven / Stovetop
- Cuisine: American
Description
Looking for a unique and flavorful pizza recipe? This White Clam Pizza features a garlic Parmesan white sauce base, topped with a combination of mozzarella and Parmigiano Reggiano cheeses, salty clams, and pancetta. Once baked, it's finished with a sprinkle of fresh herbs, red pepper flakes, and lemon zest, creating a fresh and savory flavor that's sure to impress seafood lovers on pizza night!
Ingredients
White sauce:
- 28 g (2 tbsp) unsalted butter
- ¼ tsp garlic powder*
- 11 g (1 ½ tbsp) all-purpose flour
- 80 g (⅔ cup) whole milk
- 2 oz (⅔ cup) Parmigiano Reggiano cheese, finely grated
- ¼ tsp kosher salt
- ⅛ tsp cracked black pepper
- Pinch of ground nutmeg
For the rest of the White Clam Pizza:
- ½ recipe Easy Same Day Pizza Dough (or 1 ball of dough)
- 4 oz (1 cup) mozzarella cheese, shredded
- 1 oz (⅓ cup) Parmigiano Reggiano cheese, finely grated
- 2 (6.5 oz) cans chopped clams, drained
- 4 oz pancetta, finely diced
- 2 garlic cloves, thinly shaved*
- ½ tsp red pepper flakes
- 2-3 tablespoon fresh herbs, chopped (I used dill, chives, and Italian parsley)
- Zest of 1 lemon, grated or finely peeled
- Optional: Flaky sea salt to top
Instructions
- Preheat your oven to 500 degrees Fahrenheit / 260 degrees Celcius and set a baker's half sheet to the side.
- Cook the pancetta: In a skillet over medium heat, cook the pancetta until lightly brown and cooked through, about 4 minutes. Using a slotted spoon, transfer the cooked pancetta to a paper towel-lined plate to drain.
- Make the white sauce:
- In a small saucepan (or you can reuse the skillet you cooked the pancetta in) over medium-low heat melt the butter. When the butter has fully melted, add the garlic powder and flour and whisk to combine fully.
- Once the mixture has started to simmer and become frothy, add the milk slowly, whisking to combine. The mixture will look chunky at first but will smooth as you whisk.
- Add the parmesan cheese and continue to whisk until combined fully, then season with salt, pepper, and nutmeg. The sauce should have thickened considerably at this point and be fairly smooth. If your sauce is too thick, add additional milk 1 tablespoon at a time, whisking to combine.
- Remove from heat and reserve to the side until ready to assemble the pizza.
- Roll or hand-stretch your pizza dough: If you prefer a classic pie shape with a thicker crust compared to the center of your dough, I suggest hand-stretching your dough. If you prefer your pizza to be an even thickness, I suggest rolling your dough out with a rolling pin.
- If you are hand-stretching your dough:
- I like to rub a small amount of olive oil into my hands first; this allows me to shape the dough easier without it ripping accidentally from friction.
- Press the dough down with the palm of your hand into a disk shape, then use your fingertips to gently press down on the dough disk, further flattening it.
- To further extend the dough, I prefer to press one palm on top of one side of the dough and with the other hand lift the alternative side of the dough and gently work the dough outward, pulling very gently with the tips of my oiled fingers (like a very discrete “come hither” motion) to slowly stretch the dough out. Rotate slightly and repeat until the dough is shaped and stretched to your liking. If you find that the dough starts to snap back or is beginning to tear, allow the dough to relax for a minute or two before proceeding again. Transfer your stretched dough to a sheet of parchment paper and then to the reserved baker's half sheet.
- If you are using a rolling pin:
- I prefer to place my dough between two sheets of parchment paper to avoid the dough sticking to my rolling pin, but if you prefer you can also sprinkle a bit of flour over the dough ball as well as wiping some over your rolling pin by hand to prevent sticking instead. Once the dough has been rolled to your preferred size and shape, peel the top layer of parchment paper off (if using). The bottom layer that the dough is resting on can be utilized for your baking sheet. If you find that the dough starts to snap back or is beginning to tear, allow the dough to relax for a minute or two before proceeding again.
- Transfer your shaped dough (and bottom sheet of parchment paper) to the reserved baking sheet.
- If you are hand-stretching your dough:
- Assemble the pizza: Pour the white sauce over the top of the pizza dough. Using the back of a spoon, spread the sauce out evenly over the dough. Top the pizza with the shredded mozzarella and Parmigiano Reggiano cheeses, sprinkling it evenly across the top. Then top with the drained clams, the reserved pancetta, and the shaved garlic slices. Sprinkle the top with red pepper flakes.
- Bake the pizza for 14-18 minutes or until the crust has reached your preferred level of crispness and the cheese is beginning to brown and blister. I find that pizzas that have a thinner topping layer take less time to bake and heavier-topped pizzas generally take a bit longer to bake so watch your pizza closely after the 14-minute mark and adjust as desired.
- Top the pizza with chopped herbs, lemon zest, and optional flaky sea salt. Serve with wedges of lemon on the side for people to squeeze over the top if desired.
Notes
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
*If you have a garlic intolerance but can consume garlic-infused olive oil, you can substitute the garlic powder and olive oil for garlic-infused olive oil and omit the garlic shavings altogether.
Nutrition
- Serving Size: 1 serving
- Calories: 647
- Sugar: 3 g
- Sodium: 1207 mg
- Fat: 32 g
- Saturated Fat: 16 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 79 mg
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