I know that a seafood pizza might sound strange to all you pepperoni pizza lovers or margherita purists, but these two simple pies may have been my favorites that I made on that epic pizza day. No tomato, no pork, nothing heavy.
This first pie (not to mention other recipes) was inspired by my beloved bagels and lox. There is just something about the combination of mild, tangy cream cheese, silky smoky salmon, briny capers, crunchy onion and the fresh herby hit of dill. It really can’t be beat.
For this one I cooked the pizza dough, or “skin”–as we used to call them at the pizza joint I worked at as a teen–first. Browned it on the bottom, then flipped it and browned it a little more.
Spread cream cheese sparingly on the cooled disc (or ovoid) of dough. Top with salmon, red onion, capers, dill and a smidge of sour cream. Great. Just great.
Like bagels? Make this pie.
Next up is my take on the classic New Haven White Clam pizza. Of course, the New Haven classic is made with fresh littleneck clams, which, to my knowledge, are not available in my neck of the woods. I could’ve and probably should’ve used the little Manila clams that are available at our Sacramento Farmer’s Market but I’ll tell you, Readers, I hate going to the farmer’s market in the winter. It’s just too cold and my bed is just too warm.
I’ll have to try this one again with fresh clams and do it on the grill. Yum!
This time? I used a can of clams. And you know what? It worked out just fine.
Step 1. Make garlic oil. You can do this the day before, or the morning that you make the pie. You’ll just want the garlic to sit in the oil for at least 4 hours to infuse.
For this one, drizzle on the garlic oil, spread out the clams evenly, sprinkle on the fresh oregano and grate on some Parmesan cheese. If you wish, spritz some of the reserved clam juice over the top. I think it’s nice if you grind some pepper on top before it goes into the oven.
Gosh darn it, this pie was so dang good.
It’s true. Seafood on a pizza is do-able. But if sea creatures aren’t for you, stay tuned there are more pizzas to come!