• Ingredients: 26
  • Serves: 2

Fisherman’s pizza bianca with 10-ounce tube refrigerated pizza dough, 6.5-ounce cans chopped clams, well drained, chopped garlic, dried crushed red pepper, chopped fresh italian parsley, grated parmesan cheese, extra-virgin olive oil.


  • 1 10-ounce tube refrigerated pizza dough
  • 2 6.5-ounce cans chopped clams, well drained
  • 1 tbsp. chopped garlic
  • 1/2 tsp. dried crushed red pepper
  • 1/2 cup chopped fresh Italian parsley
  • 1/3 cup grated Parmesan cheese
  • 2 tbsps. extra-virgin olive oil

For crust

  • 2 3/4 cups all purpose flour
  • 1/4 tsp. salt
  • 1 large egg, beaten to blend
  • 1 1/2 tbsps. olive oil
  • 6 tbsps. unsalted butter, melted, cooled
  • 1/3 cup cold milk

For topping

  • 2 tbsps. grated Parmesan cheese

For sauce

  • *available by request from fish markets
  • **available at Asian markets, some specialty foods shops and supermarkets

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid



  1. Step 1 Preheat oven to 425°F. Lightly sprinkle heavy large baking sheet with flour. Unfold dough on prepared sheet.

    For this step you will need

  2. Step 2 Stretch and/or roll dough to 10×13-inch rectangle. Sprinkle clams, then garlic, dried red pepper, parsley and cheese over dough, leaving 1-inch border.

    For this step you will need

  3. Step 3 Bake pizza until crust is golden brown and crisp, about 12 minutes. Transfer pizza to work surface.

    For this step you will need

Nutrition information

Calories 866 Carbohydrates 88 g (29%)
Fat 27 g (41%) Protein 65 g (130%)
Saturated Fat 7 g (34%) Sodium 1,346 mg (56%)
Polyunsaturated Fat 4 g Fiber 5 g (19%)
Monounsaturated Fat 13 g Cholesterol 105 mg (35%)