Vongole Pizza Recipe

Activate Yeast

In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy.

Make Dough

In a large mixing bowl, combine flour and salt. Create a well in the center and add the yeast mixture and olive oil. Mix until it forms a dough.

Knead the Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

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.

Sauté Spinach

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add chopped spinach and cook until wilted, about 3-4 minutes. Season with salt and pepper.

Prepare Clams

If using fresh clams, ensure they are cleaned and shucked. Set aside.

Preheat Oven

Preheat your oven to 475°F (245°C).

Shape Dough

On a floured surface, punch down the risen dough and roll it out into a 12-inch round pizza base.

Add Cheese and Toppings

Spread ricotta cheese evenly over the dough. Top with sautéed spinach, littleneck clams, and sprinkle shredded mozzarella and grated Parmesan over the top. Finish with red pepper flakes.

Bake Pizza

Transfer the pizza to a baking sheet or pizza stone and bake in the preheated oven for 12-15 minutes or until the crust is golden brown and the cheese is bubbly.

Serve

Remove from the oven, let cool for a minute, slice, and serve hot.