Our twist on the classic Connecticut white clam pizza uses a bit of mussel! You can use pre-cooked packaged mussels, or cook fresh – our cast iron recipe is all you need. Top salty mussels and buttery pine nuts over a classic Béchamel sauce base in this creamy pizza. Pairs beautifully with a glass of crisp white wine on a warm Summer’s eve!
Makes 1x 12”/14” pizza
160g/240g (5.6/8.5oz) classic pizza dough ball
4 tbsp classic béchamel sauce
8-12 mussels (pre-cooked)
1 tbsp pine nuts
1 tbsp olive oil
Fresh basil (to garnish)
Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.
For the sauce, we recommend preparing our easy Classic Béchamel Sauce. With a hint of nutmeg, bay leaf, and pepper, it’s an essential recipe that will come in handy for lots of delicious dishes!
Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out and lay it on your peel. With a large spoon, spread the Béchamel sauce evenly across the base. Next, add your mussels (still in their shells), followed by a sprinkling of pine nuts. Remember to avoid using closed mussels, as these will be bad.
Slide your pizza off the peel and into the hot Ooni and allow to cook for 2-3 minutes, making sure to turn the pizza every 30 seconds or so.
Once cooked, remove the pizza from the oven. Finish with a garnish of fresh basil and freshly ground black pepper. Serve straight away!