Garlic oil and herbs round out the mild spice of the Portuguese sausage on this white pie. Add clams and parmesan and you’ve got yourself a sated slice!
We had a lot of fun perfecting this recipe. It wasn’t hard to find taste testers throughout our trials. Using store-bought dough makes the whole process a little easier when you’re already working with fresh clams.
We had a little expert add all of the toppings for us too!
- ½ cup good olive oil
- 10 garlic cloves, minced
- 2 tbsp oregano, chopped
- 1 tbsp thyme, chopped
- 1 tbsp basil, chopped
- 1 tbsp parsley, chopped
- 50 clams
- 1 cup of white wine
- 4oz linguica
- 3 tbsp grated parmesan cheese
- 1 package of pizza dough, ready made.
Preheat the oven for 450F.
Flour a pan, and spread the dough over it. The dough might not immediately want to stretch to the edges. This is fine. Let the dough sit while you do some other steps.
Mix the garlic with the oil and set aside.
Put the clams in a pot, and pour the wine over them. Turn on the heat to medium-high. Cover until the clams have slightly opened. The idea here is that you’re saving yourself shucking time, but you’re also not over-cooking the clams, because they’re going to be cooked again on the pizza vessel. Set the clams aside to cool. Once cool, remove the clams from their shells and set aside.
While your clams are cooling, chop up the herbs and mix them together. If you’re thinking there are a lot of herbs here, and want to simplify, just use oregano (although I must say it’s better with all four of them!).
Stretch the dough to the edges of the pan more, if necessary. Then spread the garlic oil over it. Sprinkle the clams, linguica, and half of the herbs over the dough.
Place the pizza in the oven for about 10 minutes. The pizza is done when the dough is cooked to your liking. I prefer the crust to be lightly browned.
When the pizza comes out of the oven, add the remaining herbs and the cheese. Serve immediately!