Vongole Recipe
Our white pizza topped with fresh littleneck clams and sautéed spinach
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Ingredients
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Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine all-purpose flour and salt.
- 3
Combine Ingredients
Make a well in the center of the flour mixture, add the yeast mixture and olive oil. Mix until a dough forms.
- 4
Knead Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 5
Let Dough Rise
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Topping Preparation
- 6
Prepare Clams
Rinse the littleneck clams under cold water to remove any sand. Set aside.
- 7
Sauté Spinach
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
Pizza Assembly
- 8
Preheat Oven
Preheat your oven to 475°F (245°C) or use a pizza stone for best results.
- 9
Roll Out Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a 12-inch circle.
- 10
Add Toppings
Place the rolled-out dough on a pizza stone or baking sheet. Spread the sautéed spinach evenly over the dough. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese on top. Arrange the fresh clams evenly over the cheese. Sprinkle with red pepper flakes.
- 11
Bake Pizza
Bake in the preheated oven for about 12-15 minutes, or until the crust is golden and the clams are open.
- 12
Serve
Remove from oven, let cool for a couple of minutes, slice, and serve hot.
