Pizza Bianca with Clams, Garlic and Lemon

1461087_10152677423935995_1843212359_nThis pizza is a refreshing change from your standard tomato sauce and pepperoni pie. If you are a seafood lover, give this a try – it is rich and fresh all at once; and the squeeze of lemon at the end is a must!


1 ball of good quality pizza dough. I used my hockey bread dough recipe.

2 cans of good quality baby clams, drained and rinsed
3 garlic cloves, finely chopped
1/4 cup chopped Italian parsley
3 tbsp olive oil
1/4 tsp paprika
3/4 cup grated mozzarella cheese (asiago would also be great!)
1/2 cup grated parmesan, romano or grana padano cheese
black pepper
1 whole lemon
sea salt


1422481_10152677424605995_916046984_nCombine the clams, garlic, parsley, 2tbsp olive oil and paprika in a bowl and mix well. Marinate in the fridge for at 2-3 hours.

Preheat oven to 400 degrees once clams have finished marintating.
Cover a large cookie sheet with parchment paper (you can also use a pizza stone and omit the parchment).

Roll dough into circle or rectangle large enough to cover your baking pan and brush with remaining tablespoon of olive oil. Spread clam mixture evenly across dough and top with cheeses and pepper.

Bake for 10-12 minutes or until crust is crisp on the bottom and top is bubbling and golden.

Dress each slice with a squeeze of fresh lemon juice and a sprinkle of sea salt before serving. Delish!

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