Littleneck Clam Pizza

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Littleneck Clam Pizza

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A seasonal pizza offering with CLAMS courtesy of Batanga Houston.

Ingredients

  • 1 sheet lavash(bread)
  • 8-10 Littleneck clams
  • 2 cloves  garlic, crushed, and roughly chopped
  • 2 TB  parsley
  • 1 small red onion, sliced
  • Pinch of saffron
  • 1 cup  mozzarella cheese
  • 2 TB  olive oil
  • 1  lemon
  • Salt and black pepper, to taste

Recipe Info

  1. On a small sheet pan, roast red onion slices in a little bit of olive oil, at 350 degrees, until soft. Remove from oven and set aside.
  2. In a saute pan, add one TB of olive oil, and saute garlic until very tender and aromatic, on low heat, about 8 minutes, then add parsley and saffron, and continue to saute on low for an additional minute. Reserve
  3. Rinse clams.

 

Assembly:

  1. Add mozzarella cheese on top of lavash. Add more cheese if it’s to your liking. Arrange red onion on top of the cheese. 
  2. Drop pieces of your garlic/parsley mixture scattered, over the pizza. Arrange clams next. 
  3. Bake at 350 until cheese is bubbly and clams have fully opened. Squirt a little lemon juice on top and you’re ready to eat. Add salt and pepper to your liking.

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