Baby Clam Pizza with Garlic Béchamel
FAQ
Can I use fresh clams instead of canned?
Yes! Steam them first, remove meat, and reserve a little cooking liquid for drizzling.
Can I use store-bought pizza dough?
Absolutely, just stretch thin and preheat your oven for a crisp crust.
Can I make this ahead of time?
Prepare béchamel and toppings in advance, but assemble and bake just before serving.
Chef’s Tips
- Use a hot oven and preheated baking stone or tray for a crisp crust.
- Reserve a little clam juice to drizzle over cheese for extra flavor.
- Tear extra basil fresh after baking for garnish.
- Optional Roasted Garlic: Roast a small head of garlic at 400°F (200°C) for 20–25 minutes, mash, and stir into your béchamel instead of raw garlic for a sweeter, deeper flavour.
Baby Clam Pizza with Garlic Béchamel
This baby clam pizza is creamy and garlicky with a touch of briny ocean sweetness. It has tender clams, onions, melty mozzarella, and fresh basil on a crisp, golden crust. Every bite combines savoury, fresh, and slightly sweet flavours that make it a cozy, satisfying meal any night of the week.
Equipment
- Pizza Stone (optional)
Ingredients
Pizza
- 1 250 g, pizza dough round stretched to 12 inches
- 1 cup shredded mozzarella
- ½ can baby clams drained (reserve a little juice)
- ¼ small onion finely diced (brunoise)
- 6-7 leaves fresh basil leaves torn
- Olive oil for brushing
- Parmesan cheese optional, for sprinkling
Garlic Béchamel
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- ¾ cup whole milk warm
- 1 clove garlic minced or roasted garlic paste (optional)
- ⅛ tsp salt
- ⅛ tsp black pepper
- Pinch of nutmeg optional
Instructions
Garlic Béchamel
- Melt butter in a saucepan over medium heat.
- Stir in flour and cook 1 minute, whisking constantly.
- Add garlic (or roasted garlic paste) and cook 30 seconds more.
- Slowly whisk in warm milk until smooth.
- Cook 3–4 minutes until thickened.
- Season with salt, pepper, and nutmeg. Remove from heat.
Pizza
- Preheat oven to 475°F (245°C) with pizza stone or baking sheet inside.
- Stretch dough to 12 inches on parchment, brush edges with olive oil.
- Spread béchamel evenly over dough.
- Sprinkle mozzarella, diced onion, and baby clams evenly.
- Optional: drizzle a little reserved clam juice over cheese.
- Scatter torn basil leaves on top.
- Slide pizza (on parchment) onto hot stone or tray.
- Bake 10–12 minutes until crust is golden and cheese is bubbling.
- Finish with a sprinkle of Parmesan if desired.
- Slice and enjoy!
Notes
Optional Tweaks
- Add a squeeze of lemon before serving for extra brightness.
- Use a mix of mozzarella and provolone for a slightly deeper flavor.
- Double the recipe for a party and bake on two sheets or stones.
- Fridge: Store cooled slices in an airtight container for up to 3 days.
- Reheat: Warm in a 375°F (190°C) oven for 6–8 minutes until heated through and the crust is crisp again. You can also reheat in a skillet over medium-low heat with a lid. Avoid the microwave, as it softens the crust.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
