Recipe courtesy of Lee's Tavern
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Lee's Famous White Clam Pizza
Total:
40 min
Active:
10 min
Yield:
2 to 4 servings
Level:
Easy
Total:
40 min
Active:
10 min
Yield:
2 to 4 servings
Level:
Easy

Ingredients

  • 1 pound pizza dough
  • 1 tablespoon minced garlic soaked in olive oil
  • 8 ounces shredded mozzarella 
  • 12 ounces baby clam meat, drained 
  • 1 teaspoon grated pecorino
  • Pinch dried oregano 
  • Olive oil, for drizzling

Directions

Special equipment: a pizza stone

Preheat the oven to 500 degrees F and place a pizza stone on the bottom rack of the oven.

Bring the dough to room temperature for 10 to 15 minutes before working with it. Using a rolling pin, roll the dough out to a thin circle. Drizzle the minced garlic over the dough. Spread the mozzarella evenly over the surface, and then follow with the clams. Sprinkle the pecorino over the top, and then sprinkle the pizza with the oregano. Drizzle the edges with olive oil to help the crust brown. Place the pizza on the stone and cook until golden brown on the edges and the bottom is cooked through, 10 to 15 minutes. Slice and serve hot.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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