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Clam Pie
Quick and simple clam pie. Super thin, super crispy goodness by @mike_fitzick.
Equipment
![[imagesize:large][colour:bone][fuel:wood]](http://eu.gozney.com/cdn/shop/products/GozneyDome_TIME_bonewood_{width}x.jpg?v=1642582741)
![[imagesize:large][colour:bone][fuel:wood]](http://eu.gozney.com/cdn/shop/products/GozneyDome_TIME_bonewood_2048x2048.jpg?v=1642582741)
€1,799.00
![[imagesize:large]](http://eu.gozney.com/cdn/shop/products/DomeMantel1_{width}x.jpg?v=1676787754)
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![[imagesize:large]](http://eu.gozney.com/cdn/shop/products/7697.GozneyDome_PizzaRockerSideV3_{width}x.png?v=1670673128)
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![[imagesize:medium]](http://eu.gozney.com/cdn/shop/products/GozneyDome_PizzaRockerTopV3_2048x2048.jpg?v=1670673127)
€35.00
Ingredients
1x Tavern Pizza Dough Ball (recipe here)
Fresh clams
Canned clams
Oregano
Pecorino Romano
Extra virgin olive oil
Step 1:
Take a dough ball and stretch it out until it’s super thin. You can use a rolling pin to achieve this.
Step 2:
Scatter over a combination of the canned and fresh clams.
Step 3:
Finish with oregano and a generous grating of Pecorino Romano.
Step 4:
Place the pizza into the Gozney Dome at 400°C/750°F.
Step 5:
Remove from the Gozney Dome, and finish with some more Pecorino Romano and a drizzle of extra virgin olive oil.
Step 6:
Slice and enjoy!
Recipe Contributor
Mike Fitzick
Mike, who runs the show at Bar1010 in Philadelphia, is famous for his classic pizza recipes. Square, round, deep pan, Neapolitan – you name it, Mike does it!
