Clam, Chili and Parsley Pizza

Clam, Chili, and Parsley Pizza
Photograph by John von Pamer

Finish this pizza with a squeeze of lemon juice. It adds a bright note of acidity that helps cut the richness of the cream.


Franny's Pizza Dough
1/4cup extra-virgin olive oil, plus more for drizzling
1/2 Spanish onion, cut into chunks
4 garlic cloves, smashed and peeled
1 1/4 dry white wine
4 1/2 dozen littleneck clams, scrubbed well (about 6 pounds)
1 1/2cups heavy cream
All-purpose flour
Chili flakes
1/2cup chopped parsley


  1. Preheat  oven to 500F, with a pizza stone on a rack in the top third of the oven. Let heat for 1 hour. Remove  Franny Pizza Dough from the refrigerator at least 30 minutes before baking.
  2. While  oven heats, place 1/4 cup olive oil in a large pot over medium heat. Add  onion and sauté until it is limp, about 5 minutes. Add  garlic, reduce  heat to low, and cook  7 minutes, until the edges are golden. Add  wine and bring to a simmer. Add  clams, cover, and cook until  clams start to open, about 10 minutes. As they open, transfer them to a large bowl. When all the clams are cooked, simmer liquid in the pot until it reduces to a thick glaze, about 10 minutes. Add  cream, bring to a simmer, and cook until reduced by a quarter, 10 to 15 minutes longer. Strain through a fine mesh sieve into a bowl and set aside. It thickens as it cools.
  3. When  clams are cool, pluck out meat and discard shells.
  4. Turn a large baking sheet upside down, or use a pizza peel. Dust surface with flour. Form one piece of dough into a 12-inch round and set it on the baking sheet or peel.
  5. Working quickly, paint entire surface of pizza with one-fourth of the glaze. Scatter clams over pizza with chili flakes.
  6. Jiggle pizza gently on the pan (or peel) to make sure it is not sticking. (If it is, loosen it and sprinkle a little more flour under the area where it stuck.) Slide  pizza onto the hot stone, making sure to start at the stone’s back end so that the entire pizza will fit.
  7. Cook pizza for 3 minutes. Turn on broiler. Broil pizza until golden, crisp and a bit blistery and charred in places, 2 to 4 minutes (watch it carefully to see that it doesn’t burn). If you don’t have a peel, use tongs to slide pizza onto a large platter. Drizzle with oil and scatter with one-fourth of the parsley.
  8. Repeat with remaining dough and toppings. Makes 4 (12-inch) pizzas.

Reprinted with permission from Franny’s Simple Seasonal Italian by Andrew Feinberg, Francine Stephens and Melissa Clark (Artisan Books, 2013).