Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp, and the cheese is bubbly.īefore cutting the pizza into slices, drizzle with olive oil, grate pecorino on top, and shower with chopped parsley. Scatter the chopped clams all around and top with the sauteed red pepper mixture. Spread the ricotta evenly on the crust with a back of a spoon. Cook and stir until the vegetables have cooked down and are really soft, about 10 minutes season with salt and pepper. When the oil gets hazy, add the onion, bell pepper, garlic, tomatoes, and oregano. Add the lemon juice, a drizzle of olive oil, and season with salt and pepper set aside.Ĭoat a saute pan with 2 tablespoons of the olive oil and place over medium heat. Remove the clams from the shells, coarsely chop them up, and put in a bowl. Cover and steam for 5 to 10 minutes until the clams open - discard any that do not. Heat until the water is simmering and then add the clams. Fill a steamer or pot with 1-inch of water, add 1/2 teaspoon of salt, and toss in the bay leaves. Wash and scrub clams well to remove the exterior sand. Stick a pizza stone in the oven and preheat them to 500 degrees F. Make the pizza dough as directed in the master recipe.