Photo: Jennifer Causey; Prop Styling: Mindi Shapiro Levine; Food Styling: Mary Claire Britton
Throw pizza protocol out the window with creamy, ricotta-like Cloumage from coastal Massachusetts and spicy Calabrian ‘nduja, a spreadable sausage similar to chorizo. A reserved smattering of clams adds just the right accent of brine and salt.
1/2 cup fire-roasted crushed tomatoes (such as San Marzano)
1/2 cup Cloumage cheese (by Shy Brothers Farm), divided
1 dozen very small littleneck clams, scrubbed, divided
2 tablespoons chopped fresh chives, divided
How to Make It
Place a cast-iron pizza pan or pizza stone in oven, and preheat oven to 550°F. (Do not remove pizza pan while oven preheats.) Combine tomatoes, garlic, sugar, pepper, and 1/2 teaspoon of the salt in a small saucepan; bring to a simmer over medium-low. Simmer, stirring often, until slightly thickened, about 5 minutes. Discard garlic clove.
Sprinkle a pizza peel with cornmeal; top with 1 pizza dough round. Brush dough with 1 tablespoon of the oil, and sprinkle with 1/4 teaspoon of the salt. Spread half of the tomato sauce over dough, leaving a 1-inch boarder. Top with 1 ounce of the ’nduja, about 2 1/2 tablespoons of the Cloumage, and 6 clams (hinge side down). Slide pizza onto preheated pizza pan.
Bake at 550°F until golden brown and clams open, 8 to 10 minutes. Discard any unopened clams. Sprinkle with 1 tablespoon of the chives, and let stand 5 minutes. Transfer to a cutting board. Repeat with cornmeal and remaining dough round, oil, salt, and toppings.
Test Kitchen Tips: Use the smallest clams you can find, so they’ll open in the time it takes for the pizza to bake. To avoid ripping your toppings, it’s always a good idea to let pizza stand for a few minutes before slicing. But it’s extra important here, because it allows the clam juice to soak into the sauce.