A clam pizza with corn and pancetta is unexpected and delicious.

Martha Stewart Living, May 2004


Recipe Summary

Makes 6 nine-inch pizzas


Ingredient Checklist


Instructions Checklist
  • Bring wine just to a boil in a large saucepan over medium-high heat. Add clams, and cover pan. Cook, shaking pan occasionally, until clams open (check pan frequently after 8 minutes). As they open, transfer clams with a slotted spoon to a large bowl (discard any that remain closed after 10 minutes). When clams are cool enough to handle, remove from shells and coarsely chop; set aside.

  • Cook pancetta in a large skillet over medium-high heat, stirring occasionally, until crisp, 3 to 4 minutes. Transfer with a slotted spoon to paper towels to drain. Add garlic to skillet, and cook until fragrant, about 1 minute. Add corn kernels, and cook until tender and bright yellow, about 2 minutes.

  • Transfer corn to a large bowl. Stir in clams, pancetta, oregano, and parsley. Season with salt and pepper; set aside.

  • Heat a grill until medium-hot. Generously brush one side of pizza dough with oil; grill, oiled side down, until underside is golden brown and top begins to bubble, 3 to 5 minutes. Quickly brush top with oil; flip crust. Top with some of the cheese and some of the clam mixture. Grill until cheese is just melted, topping is hot, and crust is cooked through, 3 to 5 minutes more.

  • Slide pizza with a large spatula onto a cutting board. Drizzle with oil; sprinkle with more cheese. Season with salt and pepper. Repeat to make more pizzas.