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New Haven Style White Clam Pizza is an incredibly rich pizza that is loaded with loads of yummy clams and garlic. Surprisingly, it has no tomato sauce. It broke the rules years ago, becoming a delicious favorite. Some would even say it’s the best.
This is not your average pizza! This New Haven Style White Clam Pizza is loaded with clams and has no tomato sauce and not mozzarella. It breaks the typical rules of pizza but that just means that it is fun, creative, and delicious.
Every year for my birthday we make homemade pizza. It’s one of my favorite traditions. I love the simplicity of staying in and having a fun night with my family.
Plus, making pizza is so much fun. Rolling out the dough, making pizzas in various funny shapes, and loading it up with yummy toppings. Perfect way to kick off a new year.
My go to pizza dough is Fleischmann’s® RapidRise® Yeast® 30 minute pizza dough because it’s so easy to make (not stand mixer required!). And it’s ready so quickly! I use it in all my baking when I use yeast. They share so many great recipes on their Facebook and Instagram accounts.
New Haven Style White Clam Pizza
This pizza is regional favorite that is well known in New England, specially in New Haven, Connecticut. The White Clam Pizza was invented at Frank Pepe Pizzeria Napoletana in the 1960’s. Putting clams, garlic, Pecorino Romano, oregano, and a swirl of oil helped put this business on the map. It is so beloved that is was been named the number-one pizza in America (Daily Mail– 2018). Boom!”
I mean, how can you possibly resist loads of clams, cheese, fresh garlic, and spicy cracked red pepper?!?! The herbs made a beautiful finishing touch as well.
To get started you need to start with a great pizza dough. Making your own dough is really easy because it’s just involves a few ingredients and is quick to do. Homemade pizza crust tastes so good, especially when you are using Fleischmann’s Yeast®.
Be sure to use Fleischmann’s® RapidRise® Yeast so you can make up a batch of pizza dough quickly- it takes just 10 minutes for the dough to rise! This is great for everyone, especially those new to using yeast. Don’t be intimated when using yeast. It’s very easy, and you’ll love the results. Homemade is always best and Fleischmann’s® RapidRise® Yeast makes it easy!
My biggest tip for using any yeast is that you follow the instructions! (duh!) But the most common mistake is not following the instructions related to that yeast. Take the time to read them because they vary depending on what kind of yeast you use. Also, you’ll want to make check the package date and use fresh, not expired yeast.
Beyond that, the other common mistake is using water that is TOO HOT! Yeast is a live organizing, so if it’s too cold they won’t get warm and cozy, to make those airy bubbles. But if it’s too hot, you’ll kill the yeast. Because you need to add water that is heated to 120˚F-130˚F, you should use always use a thermometer to check temperature. But you don’t freight if you don’t have a thermometer, you just need to make sure it’s comfortably warm to the touch, not too hot. It also cannot be too cold or it will not activate.
Once you’ve made your yummy pizza dough, you can start with the delicious toppings for your New Haven Style White Clam Pizza.
You skip the traditional tomato sauce and mozzarella. You, you read that correctly- there is no sauce on this pizza! There is just yummy Pecorino Romano cheese, clams, a sprinkling of oregano, and loads of garlic.
Now, don’t be afraid of all that garlic because it gets nice and mellow in flavor. As it bakes the garlic will become very fragrant.
By not using mozzarella, and using Pecorino Romano cheese, you have a and using while the clams get warmed from the oven. The cheese gets perfectly melty, without getting stringy. It’s a fun, different way to enjoy your pizza. Yum!
You can use fresh clams but the cans of clams are great to keep on hand to make this pizza at a moments notice. I used both whole baby clams and chopped clams. The variety gives the pizza great texture and flavor.
Be sure to make this New Haven Style White Clam Pizza on your next pizza night. You’ll love making the pizza from start to finish. And then you’ll really enjoying taking a big bite of the mouth watering pizza.
Can I freeze the dough?
Absolutely! You can meal plan and freeze the dough ahead of time. Let it thaw and you’ll be ready for a great pizza night. But don’t worry if you didn’t make it in advance, because when you use Fleischmann’s® RapidRise® Yeast you’ll have pizza dough ready in a jiffy as it just needs 10 minutes to rise!
Can I use mozzarella?
Sure, if you don’t have Pecorino Romano then use mozzarella, then fee free to substitute mozzarella. Just consider that it will have a different flavor than what is traditional.
More Yummy Pizza Recipes
For the 30 minute Pizza Dough
- 1-3/4 to 2-1/4 cups all-purpose flour
- 1 packet (1/4 oz, approx 2 1/4 teaspoons) Fleischmann’s® RapidRise® Yeast
- 1-1/2 teaspoons sugar
- 3/4 teaspoon salt
- 2/3 cup very warm water (120° to 130°F)*
For the Pizza
- 1/4 cup freshly grated real Italian Pecorino Romano cheese
- 1 can (6.5 oz) chopped clams, drained and rinsed
- 1/2 can (10 oz) whole baby clams, drained and rinsed
- 1/4 Cup chopped cooked bacon, optional
- 2 cloves garlic, chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 2 Tablespoons chopped fresh parsley
- 1 Tablespoon extra virgin olive oil
- Preheat the oven to 500 degrees. Place a pizza stone or inverted rimmed baking sheet on the bottom rack.
- Stat by making the pizza dough, combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add the water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. The dough should pull away from the sides of the bowl to form a ball and will be slightly sticky. Gently knead on a well floured surface, adding some flour if necessary, until smooth and elastic, about 4 minutes. Let the dough ball rest for 10 minutes.
- Once rested, roll the dough on the floured counter to create a 12-inch circle.
- Generously sprinkle some corn meal on your pizza peel. Transfer the pizza dough to the pizza peel.
- Sprinkle the cheese on the dough, leave a 3/4" edge to form the crust. Then, sprinkle the clams, garlic, and oregano on the pizza.
- Bake for 12-14 minutes, until the crust is golden brown and the cheese is melted.
- Immediately, sprinkle the crushed red pepper flakes and chopped fresh parsley on the pizza. Brush the crust with the extra virgin olive oil. Let cool for 2 minutes, prior to cutting and enjoying.
*If you don't have a thermometer, water should feel very warm to the touch.
30 Minute Pizza Crust Sourced from here Search for 30 min pizza crust.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 534Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 37mgSodium: 881mgCarbohydrates: 83gFiber: 4gSugar: 2gProtein: 24g