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.
Clam Pie Pizza Image

Ingredients

Clam Pie 
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
  1. 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 
  1. 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.  

Meet the chef

 

Chef Domenico "Mimmo" in the Orlando Food Sales office kitchen.
Chef Domenico "Mimmo" in the Orlando Food Sales office kitchen.

Meet the chef

 

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