Pizza Day 2: With seafood? Yep. Smoked Salmon and New Haven-Style Clam Pies

by Sarah on March 1, 2011

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!

PIzza with Lox and Cream Cheese


  • Pizza dough, enough for a thin 10-12" crust
  • 2-3 oz cream cheese, room temperature
  • 3 oz smoked salmon, sliced thin
  • 2-3 Tbsp red onion, sliced thin
  • 1-2 Tbsp capers, chopped
  • 1 Tbsp dill, chopped
  • 1-2 Tbsp sour cream


  • Preheat your oven as hot as it will go (mine goes to 550*). Put a pizza stone on the center rack.
  • Stretch or roll your dough out so that it is very thin. Place on a peel that is covered with corn meal or flour. Slide the dough onto the hot pizza stone and let cook until lightly browned. Flip and let cook until browned on the other side. Remove from the oven and place on a board to cool slightly.
  • Spread the cream cheese onto the dough, then top with salmon and scatter on the capers, onions, and dill. Top with a few dollops of sour cream.
  • Cut into small pieces and try not to eat it all.
Clam Pizza with Garlic Oil


  • Pizza dough, enough for a 10-12" pie
  • 1 can good-quality canned chopped clams
  • 3 Tbsp good-quality olive oil
  • 3 cloves garlic
  • 2 sprigs fresh oregano
  • 1/4 cup grated Parmesan
  • fresh ground pepper


  • Preheat oven to the highest setting it will go to (my oven goes to 550*). Place a pizza stone on the center rack.
  • Roll or stretch dough into a large disc, as thin as possible. Place on a peel covered with cornmeal or flour.
  • Sprinkle garlic oil over the dough, using a spoon to spread it evenly over the whole thing. Top with clams, oregano, cheese and pepper.
  • Slide onto the hot pizza stone and cook until the bottom is browned and the edges are bubbly and crisp.
  • Again, just try not to shove this all in your face, it's just that damn good.

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