All apizza is pizza, but few pizzas are true apizzas- And no, that’s not a typo. Pronounced “ah-beets,” this very specific, exclusive subset of flat breads is more American than Italian by birth, not to mention an infant compared to the long-standing domination of their red sauced brethren. Leave your pepperoni in the fridge; clams are the crowning jewels on this East Coast treasure.

Clam apizza can be traced directly to Frank Pepe Pizzeria Napoletana in New Haven, Connecticut. Growing up in the tri-state area, this was the only choice when ordering pizza from a parlor. Nothing else could even remotely compare to homemade, lovingly made as a family effort on special occasions. To get your hands on Pepe’s pizza, it took almost as much effort. Place an order later than 5pm and you’d be out of luck for same day service.

What Is Clam Apizza?

Invented in the 1960s, this unconventional pairing of cheese and seafood defied all common wisdom. Littleneck clams fresh off the boat from the Rhode Island coast moved from appetizer to entree when they found a place of honor atop this white pie. Peppery olive oil soaks into every crevasse for a lusciously rich bite, accentuating the blend of gooey melted mozzarella and sharp Parmesan shavings. Garlic factors prominently along with a classic palate of oregano and crushed red pepper flakes for seasoning.

Apizza crust shares similarities with Neapolitan pizzas, but is more substantial, charred on the bottom, and crisp on the outside. This is largely a function of using brick ovens to seal the deal, pumping out face-melting temperatures that could incinerate raw dough in seconds. While home ovens can’t get nearly so hot, we have other tricks for making apizza that beats the rest.

What Makes This The Best Clam Apizza Recipe

Leave the littlenecks in the sea for this round. Thick, meaty Sugimoto donko shiitake have already proven their keep as decadent baked clams, after all. Sprinkling those briny morsels into an ocean of melted vegan cheese is a no-brainer. Juicy and succulent following a trip through the oven, shiitake easily have the edge over seafood because you can’t possibly overcook them here. They remain moist, flavorful, and delightfully chewy while the dough beneath them browns and the cheese bubbles.

Speaking of dough, this one deserves an extra shout-out as my favorite version to date. It stretches and rolls like a dream, walking the fine line between toothsome and crisp when baked, and is infused with umami through and through. Shiitake mushroom powder, my favorite flavor enhancer, works its magic to make a pizza crust that’s worth eating alone. No one would dare leave these bones behind.

More Ways To Top Your Apizza

Simplicity is king for this straightforward pie, allowing the delicate umami flavors from the shiitake and Parmesan cheese to shine through at full volume. Additional garnishes should be applied sparingly, if at all, to maintain that harmonious balance. Just a sprinkle of the following will do:

• Sliced black olives
• Capers
• Baby spinach or arugula
• Finely chopped broccoli rabe
• Vegan bacon
• Thinly sliced scallions
• Lemon Zest

It doesn’t take much to make great clam apizza. Quality is everything, so make it count. Sugimoto shiitake are the only ones I want on my slice.

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