Truffled White Clam Focaccia Pizza
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Credit: Len Elias, CEC, food and beverage director, Aberdeen Woods Conference Center, Peachtree City, Ga.
The National Culinary Review, December 2003
From the Chef
“This is a rendition of the famous White Clam Pizza served at Pepe’s Pizza in New Haven, Conn.”
Ingredients
Truffle oil
Rosemary- and garlic-crusted pizza dough
Fresh chopped clams
Fresh herbs
Parmesan-Romano cheese
Shaved truffles
Instructions
Method: Drizzle truffle oil onto a crispy and doughy rosemary- and garlic-crusted pizza topped with fresh chopped clams, fresh herbs, Parmesan-Romano cheese, and the ultimate topping “shaved truffles.”
Tags
Main Dish, Seafood, The National Culinary Review
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