This specialty pizza is found in Connecticut and originates at New Haven’s Frank Pepe Pizzeria Napoletana. The pizzeria introduced their white clam pizza in the 1950s. Regionally referred to as “apizza” this recipe adds arugula to Frank Pepe’s creation. Additional toppings may include potato, corn, hard boiled eggs, and celery, but it is the use of clams that sets this pizza apart from traditional pies and makes it signature New England cuisine.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 large garlic cloves, chopped
- ¼ cup extra virgin olive oil, plus more for drizzling
- 1 lb refrigerated pizza dough
- All-purpose flour, as needed for kneading
- Cornmeal, as needed for dusting
- Kosher salt, to taste
- 4 oz thinly sliced mozzarella cheese
- 2 cans (6.5 oz each) chopped clams, juice drained and reserved
- ¼ tsp dried oregano
- 2 Tbsp grated Parmesan cheese
- 2 cups baby arugula
- Juice of 1 lemon
- Red pepper flakes, to taste for garnish (optional)
Directions
- Preheat oven to 500°F and place a pizza stone or inverted rimmed baking sheet on bottom rack.
- Mix garlic and ¼ cup olive oil in small bowl. Set aside.
- Knead pizza dough about six times on lightly floured surface.
- Roll and stretch dough into a 12-inch circle and place on another inverted baking sheet dusted with cornmeal.
- Brush half the garlic oil over dough and season with salt.
- Scatter on mozzarella and clams and drizzle with 2 tablespoons reserved clam juice and remaining garlic oil.
- Sprinkle on oregano, Parmesan, and additional salt to taste.
- Slip pizza onto pizza stone or preheated and inverted rimmed baking sheet and bake 13–15 minutes until crust is light brown.
- Just before pizza is done, place arugula in a medium bowl and drizzle with olive oil and lemon juice.
- Remove pizza from oven, slice, and top each piece with arugula. Season with red pepper flakes if desired.
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