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White Clam and Kale Pizza

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  • Yield: 2 10-inch pizzas 1x


  • 1 lb. store-bought pizza dough
  • Olive oil for brushing
  • 1/4 teaspoon salt and pepper, divided
  • 1/2 tablespoon olive oil
  • 1 1/2 tablespoons shallot, minced (approx 1 shallot)
  • 1 large garlic clove, minced
  • 1/2 small bunch of kale, stems removed, leaves roughly chopped
  • 1 tablespoon liquid smoke
  • 6.5 ounces canned chopped clams (about 1/3 cup), juice reserved
  • 1 tablespoon white wine
  • 2 tablespoons lemon juice (approx 1 small/medium lemon)
  • 1/2 cup grated Parmesan cheese
  • Crushed red pepper, for serving


  1. Preheat oven to 550 degrees F and adjust the rack to the lower middle of the oven. If you have a pizza stone, place it on the lower rack.
  2. Cut dough in half. Roll each half of dough out until it is 1/4 inch thick. Place dough on a cornmeal dusted pizza peel or 12 inch piece of parchment paper. Lightly brush dough with olive oil and sprinkle with 1/8 teaspoon salt and pepper.
  3. In a large saute pan, heat olive oil over medium-high heat. Add shallot and garlic, cooking until softened, about 2 minutes. Add kale and toss to coat. Add 1/4 cup reserved clam juice and cover pan. Cook for 5-8 minutes, or until kale is wilted. Remove cover and turn heat down to low. Cook until liquid has evaporated, about 5-10 minutes. Add liquid smoke and toss to coat. Season with remaining salt and pepper.
  4. Stir in clams, white wine and lemon juice and let cook for another 5 minutes.
  5. Spread clam and kale mixture over dough. Using a pizza peel or parchment paper on the back of a baking sheet, slide your pizza onto the pizza stone or another baking sheet. Bake for 5-7 minutes, remove parchment paper if used, rotate pizza and add Parmesan cheese. Bake for another 3-4 minutes, or until crust is golden-brown and cheese is just starting to brown.
  6. Let pizza cool slightly until you’re ready to handle. Slice and serve with crushed red pepper.