Yield: 1 12-inch pizza (scale up in direct proportion)
Garlic infused olive oil to brush on the entire crust. Crush 1 clove of garlic into 3 tablespoons of quality olive oil. Let it sit at room temperature for several hours.
Canned chopped (not minced) clams. For a 12-inch (diameter) pie you will need about 1½ cups (juice reserved separately).
3 tablespoons garlic-infused extra-virgin olive oil
1 clove crushed garlic (use 2 cloves if you are a garlic lover)
1½ cups canned chopped clams, juices reserved
2 teaspoons (or to taste) dried oregano
2 tablespoon fresh thyme (or 2 teaspoons dried)
2 tablespoons grated Parmesan cheese
3 tablespoons reserved clam juice
1 teaspoon (or to taste) crushed red pepper flakes
2 tablespoons minced fresh parsley
Brush the entire crust (shell) with the garlic oil. Spread the clams evenly over the crust.
Sprinkle on the oregano and the thyme. Sprinkle on the Parmesan cheese.
Drizzle the reserved clam juice over the pie (except for the crust edge). Add the red pepper flakes.
Bake the pizza. Add the minced fresh parsley just before sending it out.
Add additional crushed or thinly-sliced garlic as needed for, say, a Garlic Lover’s Clam Pie.
Add an additional flavor dimension by adding chips of crisp bacon or pancetta (sprinkle it on right after you spread the clams over the crust).
While it is true that this is a white clam pie, you can add color, texture and flavor by layering on strips of roasted red peppers ( just before baking).