If you’ve never had grilled clam pizza before, you’re in for a treat. I’ve always loved clams (I even made Ladd linguine with clam sauce the first time I cooked for him—spoiler: it didn’t go over well), but this fresh, briny twist on pizza would be hard for anyone to resist. The best part? You don’t have to live anywhere near the coast to make it. Thanks to canned clams, this pizza is easy enough to pull together wherever you are.
The salty clams, garlic, oregano, mozzarella, and pecorino cheese create a rich, savory topping, while a big squeeze of lemon at the end brightens everything up. It’s perfect for summer dinners on the patio, casual cookouts, or pizza night when you want to try something new. If you like making homemade pizza, try some of my other favorite pizza recipes. They all go great with a simple side salad and a bubbly white wine spritzer, too!
Can you make grilled clam pizza with canned clams?
Yes, canned chopped clams make this recipe super easy. Just be sure to reserve a little of the clam juice for extra flavor in the topping.
Is it better to grill pizza dough instead of baking it?
Grilling pizza dough creates a crisp crust with smoky, charred edges that taste similar to pizza baked in a coal-fired oven, giving this pizza that takeout flavor at home. The oven works well too at high heat, but grilling is great if you’re cooking outside in the summer and don’t want to heat up your house. See the tip below for how to make clam pizza in the oven.
What can you use as a substitute for the pecorino romano cheese?
If you can’t find pecorino romano cheese or don’t love its flavor, use grated parmesan cheese instead.
Ingredients
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Vegetable oil, for the grill
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All-purpose flour, for dusting
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1 lb. pizza dough, at room temperature
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1 (6.5-ounce) can chopped clams, drained, 3 Tbsp. juice reserved
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2 Tbsp. olive oil, plus more for brushing
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1 tsp. chopped fresh oregano, plus more for garnish
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1/2 tsp. red pepper flakes, plus more for garnish
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3 garlic cloves, pressed or minced
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1 tsp. kosher salt
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1/2 tsp. black pepper
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1/2 cup shredded low-moisture mozzarella cheese (about 2 oz.)
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1/2 cup grated pecorino romano cheese (about 2 oz.)
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1 lemon, halved (optional)
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- 1Preheat a grill to high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Oil the grates.
- 2On a lightly floured surface, cut the dough in half and shape it into 2 tight balls. Place the balls about 3 inches apart on the surface, cover with a kitchen towel and let rest until the dough springs back slowly when gently pressed, about 20 minutes.
- 3Combine the clams and 3 tablespoons reserved clam juice with the olive oil, oregano, red pepper flakes, and garlic in a small bowl. Set aside.
- 4Line an upside-down large baking sheet with a 14-inch piece of foil. Lightly brush the foil with olive oil.
- 5Pull and stretch one of the dough balls into a 10-inch round and transfer it to the foil. (Keep the other dough ball covered.) Brush the dough with olive oil, then sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.
- 6Slide the pizza on the foil onto the grill over direct heat. Cover and cook until the bottom of the crust starts browning and the edge is puffed, 3 to 4 minutes. Flip the crust and remove the foil. Cook the crust directly on the grill grates until the bottom is golden brown and marked, 1 to 2 minutes. Flip the crust once more and transfer to a rack. Repeat steps 5 and 6 with the remaining pizza dough.
- 7Sprinkle the grilled crusts with the mozzarella and half of the pecorino. Scatter the clam mixture on top. Return the pizzas to the grill over indirect heat (the cooler side of the grill). Cover and cook until the cheese is melted, about 5 minutes.
- 8Transfer the pizzas to a cutting board and sprinkle with the remaining pecorino, fresh oregano, and more red pepper flakes. Squeeze the lemon juice on top, if desired. Cut into wedges.
TIP: To make the clam pizza in the oven, preheat the oven to 425°F. Spread the pizza dough into rounds on 2 rimmed baking sheets. Brush with olive oil, then sprinkle each round with ½ teaspoon salt and ¼ teaspoon pepper. Sprinkle with the mozzarella and half of the pecorino romano. Scatter over the clam mixture, leaving a 1/2-inch border around the edge of the dough. Bake until the crusts are golden and crisp, about 15 minutes. Continue with step 8 of the recipe.
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