Quick and simple clam pie. Super thin, super crispy goodness by @mike_fitzick.
1x Tavern Pizza Dough Ball (recipe here)
Extra virgin olive oil
Take a dough ball and stretch it out until it’s super thin. You can use a rolling pin to achieve this.
Scatter over a combination of the canned and fresh clams.
Finish with oregano and a generous grating of Pecorino Romano.
Place the pizza into the Gozney Dome at 400°C/750°F.
Remove from the Gozney Dome, and finish with some more Pecorino Romano and a drizzle of extra virgin olive oil.
Slice and enjoy!
Mike, who runs the show at Bar1010 in Philidelphia, is famous for his classic pizza recipes. Square, round, deep pan, Neapolitan – you name it, Mike does it!