White Pizza

I am not a fan of pizza stones; they're big, heavy, dangerous to handle when hot, and not useful for anything else. I have a nice round 14" pan with little holes all over the bottom so the crust can breathe. It doesn't need to be pre-heated and it is so thin it heats up really quickly when placed in the hot oven. It's also easy to clean and store. If you only have a baking sheet, you can use that; just shake some cornmeal over it before you put your sheet of dough on it so the dough doesn't stick.

• Pizza dough
• 1 lb. clam meat, tinned, fresh, or frozen
• 12 cloves garlic, skinned and minced
• 4 Tbsp. olive oil
• Fresh-ground black pepper to taste
• 3 oz. grated Asiago, Parmesan, Pecorino Romano, or a mixture thereof
• 1 2 oz. tin anchovies

Prepare your clams. If you're using tinned (I use 2 6.5 oz. cans chopped and 1 can of minced), drain them well. If frozen clam meat, defrost and drain them. If you have fresh clams, steam and shuck them.

Put the clams and garlic in a mixing bowl, add the olive oil and black pepper, and stir it all tegether. Put this in the fridge while you get the pizza ready.

Let your prepared dough rise until doubled again, then roll it out into a 14" circle and leave it to rise for a final 30 minutes.

Pre-heat your oven to 500F.

Spread the clams, garlic, and olive oil over the circle of dough then sprinkle the cheese over that, leaving a little margin for the crust. Artfully adorn this with anchovy fillets.

Bake the pizza for 12–15 minutes.

Slice and serve, letting people shake on more grated cheese and crushed red pepper flakes as they like.