Ingredients
- 1 pound refrigerated pizza dough, at room temperature
- All-purpose flour, for dusting
- 1 shallot, thinly sliced
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/3 cup dry white wine
- 3 cloves garlic, minced
- 12 littleneck clams, scrubbed
- 1/2 cup fresh parsley, plus chopped leaves for topping
- 1/2 teaspoon grated lemon zest
- 8 ounces medium shrimp, peeled, deveined and halved lengthwise
Directions
- 1
Put a pizza stone or an inverted baking sheet on the middle oven rack and preheat to 450 degrees F. Press and stretch the pizza dough into a 10-by-14-inch rectangle on a floured piece of parchment; scatter the shallot on top. Drizzle with 1 tablespoon olive oil and rub into the dough, gently pressing in the shallot; season with salt and pepper. Transfer the dough (on the parchment) onto the hot stone. Bake until the crust is golden, 10 to 15 minutes.
- 2
Meanwhile, bring the wine, 1 tablespoon olive oil and the garlic to a simmer in a large skillet over medium heat. Add the clams, cover and cook until they open, about 6 minutes; transfer to a cutting board using a slotted spoon. (Discard any unopened clams.) Continue simmering the liquid until reduced by half, 2 to 3 minutes. Remove the clams from their shells and chop.
- 3
Pulse the parsley with the remaining 2 tablespoons olive oil and the lemon zest in a mini food processor until chopped. Add the clam cooking liquid (with the garlic) and pulse until thickened.
- 4
Spread the parsley sauce on the baked crust. Top with the clams and shrimp; lightly season with salt and pepper. Return to the oven until the shrimp is cooked through, 3 to 5 minutes. Top with more parsley.