Clam Pie Pizza

Chef Mimmo’s clam pie puts a bold spin on tradition with Argentinian chimichurri, fresh clams, lemons, and Artisan Dough made with Caputo “00” Americana Flour—crafted with heart and his signature flair.

Ingredients

Clam Pie

1 x 280g Artisanal Pizza Dough
4 Tablespoons Argentinian Chimichurri Spread
10 – 12 Fresh Little Neck Clams, shucked and cleaned
Pecorino Romano, to taste
Fresh Pasly, chopped
6 Fresh Lemon Wedges
Olitalia Extra Virgin Olive Oil, drizzle

Argentinian Chimichurri Spread

½ Cup Fresh Cilantro
½ Cup Fresh Parsley
8 Cloves Fresh Cloves
½ Red Onion, diced
½ Teaspoon Crushed Red Pepper
½ Cup Olitalia Extra Virgin Olive Oil
2 Tablespoons Apple Cider Vinegar
1 Teaspoon Dried Oregano
Salt and Pepper, to taste

Instructions:

Clam Pie

Preheat your oven to 550F.

2. Place your dough ball on a surface dusted with Caputo Semola. Stretch your pizza to 12 inches and then place it on a pizza peel lightly dusted with Semola.

3. Spread your Argentinian Chimichurri (instructions below) onto the dough making sure to leave a ¼ space for the crust.

4. Grate on Pecorino Romano, drizzle with Olitalia Extra Virgin Olive Oil, and bake for 4-6 minutes, until the pie is lightly golden brown.

5. Remove the pizza from the oven and place fresh little neck clams evenly across the pizza.

6. Place the pizza back in the oven to finish baking.

7. Once cooked, place the pizza on a wire rack to cool, then garnish with fresh lemon wedges, chopped parsley, grated Pecorino Romano, a drizzle of Olitalia Extra Virgin Olive Oil, and an optional squeeze of fresh lemon juice.

8. Serve and enjoy!

Argentinian Chimichurri Spread

Roughly chop parsley, cilantro, garlic cloves, and red onions and place into a food processor or blender.

2. Add in Olitalia Extra Virgin Olive Oil, crushed red pepper, apple cider vinegar, dried oregano, salt and pepper. Cover and blend until you have a smooth spread.

3. Place your chimichurri in an airtight container and refrigerate for a minimum of 1 hour, for up to 1 week.