Clams Casino Pizza
Step 1
Stick a pizza stone in the oven and preheat to 500 degrees F
Step 2
Wash and scrub clams well to remove the exterior sand. Fill a steamer or pot with 1-inch of water, add 1/2 teaspoon of salt, and toss in the bay leaves. Heat until the water is simmering and then add the clams. Cover and steam for 5-10 minutes until the clams open – discard any that do not. Remove the clams from the shells, coarsely chop them up, and put into a bowl. Add the lemon juice, a drizzle of Extra Virgin Olive Oil (EVOO), and season with salt and pepper and set aside.
Step 3
Coat a saute pan with 2 tablespoons of EVOO and place over medium heat. When the oil gets hazy, add the onion, bell pepper, garlic, tomatoes, and oregano. Cook and stir until the vegetables have cooked down and are really soft, about 10 minutes; season with salt and pepper. Remove from the heat.
Step 4
Spread the ricotta evenly on the crust with a back of a spoon. Scatter the chopped clams all around and top with sauteed red pepper mixture. Distribute the pieces of bacon on top. Slide the pizza onto the hot stone in the oven and bake for 12-15 minutes, until the crust is golden and crisp, and the cheese is bubbly.
Step 5
Before cutting the pizza into slices, drizzle with EVOO, grate pecorino on top, and shower with chopped parsley.
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Ingredients
- › 1 pizza dough
- › 2 large hard-shell clams, such as cherrystone or chowder clams
- › 1/2 teaspoon(s) salt
- › 2 bay leaves
- › 1 teaspoon(s) freshly squeezed lemon juice
- › Kosher salt and freshly ground black pepper
- › CORA Extra Virgin Olive Oil
- › 1 medium onion, chopped
- › 1 red bell pepper, cored, seeded, and chopped
- › 2 garlic cloves, chopped
- › 2 medium vine-ripe tomatoes, seeded and chopped
- › 2 fresh oregano sprigs, leaves stripped from the stem
- › 1 15 oz CORA ricotta cheese
- › 1/2 lb(s) bacon strips, sliced
- › 1/2 cup(s) CORA grated pecorino
- › 1 handful fresh flat-leaf parsley, chopped
Ready In
40 min
Difficulty
Easy
