Alle Vongole
Pizza Alle Vongole is a italian pizza which translates as Pizza with Clams
The pizza is baked with Mozzarella and Tomatoes. Meanwhile, the vongole (the clams) are cooked separately with white wine and then placed as a topping.
Some use canned clams on the pizzas but live clams with their shells make for a flavorful and more dramatic presentation.
If you enjoy Seafood pizzas with Tomato sauce then you’re in luck.
Experimenting with pizza toppings is a great idea for a few reasons! First, it allows you to try new flavors and combinations that you may not have considered before. You might be surprised at how well certain toppings work together. Second, it can make your pizza-eating experience more exciting and fun. Instead of always ordering the same thing, you can switch it up and try something new.
Third, it can also be a great way to use up leftovers or ingredients you have on hand. You can add those veggies or meats that are sitting in the fridge to your pizza. Lastly, experimenting with pizza toppings can also be a great way to incorporate more nutritious ingredients into your diet, like adding some spinach or mushrooms to your pizza, it will not only make it more delicious but also healthy.
So, in short, experimenting with pizza toppings can be a great way to discover new flavors, have fun and make the most of ingredients you already have on hand.
Pizza in Italy
A Naples invention, Pizza originated in Italy in the 1700’s, and they know how to craft the perfect pizza. Naples is the most famous location for pizza in the entire world, and you can still visit the world’s oldest pizzeria, the stunning Antica Pizzeria Port’Alba.
Take a look at some of the other pizzas from Italy here.
| Origin | Italy |
| Type | Seafood |
| Sauce | Tomato Sauce |
Alle Vongole Pizza Recipe
Below we’ve put together a recipe for you to make your own homemade Alle Vongole Pizza using a wood oven or your kitchen oven.
| Dough | 2 hours |
| Assembly | 10 minutes |
| Baking | 12-20 minutes |
Alle Vongole Pizza Ingredients
Buy enough pizza toppings for the amount of pizzas you plan to make. The pizza sauce and dough ingredients below are designed for 3-4 pizzas, so scale up or down, based on your requirements.
Simple Pizza dough
- 2 2/3 cups (400 grams) 00 fine flour
- 250 ml (1 cup) lukewarm water
- 7 grams (2 tsps) dried yeast
- 2 tsps salt
- 1/4 cup (3 tbsp) olive oil
Alle Vongole Pizza Toppings
Toppings used in this pizza recipe, are;
- Small Clams
- Mozzarella
- Garlic
- Chili Powder
Simple Tomato Pizza Sauce
- 1 (6oz/170g) can of tomato paste
- 1 can (15oz/420g) diced or crushed tomatoes
- 2 cloves of garlic
- 1 tsp salt
- 1/4 small onion
- 1 tbsp dried Italian herbs
Want to try a different sauce? See our article on the different types of pizza sauces.
TIP
You can click on any of the tags at the bottom of this page, to find other pizzas besides Alle Vongole Pizza, that use that topping.
Pizza Dough Method
If you don’t have much time, grab a premade pizza base at your local grocery store, or craft your own homemade pizza dough following the simple steps below.
- Whisk yeast and lukewarm water in a jug. Leave sitting for roughly five minutes.
- Add flour and salt in a large bowl. Create a well in the centre of the flour. Pour in the liquid yeast mixture and the oil.
- Using dough mixer or hands, gently mix dough until smooth. Place pizza dough on a lightly floured work surface and then knead by hand for five minutes.
- Lightly oil a bowl, and place mixture in and cover with plastic wrap. Leave in a warm place to rise until the dough doubles in size.
- Pour dough mix out onto a clean, floured surface. Now hand knead gently for another five minutes.
- Divide dough mixture into equal sized balls. Hand stretch or roll out the bases to the expected size.
- Spread some flour on kitchen bench before rolling, in order to prevent sticking.
TIP: We have other dough recipes if you would like to try your hand at sourdough, poolish or more.
Tomato Pizza Sauce Method
Why settle for boring store-bought sauce when you can make your own? We’ve included a simple recipe for you to follow. But, if you’re not feeling up to it, you can always purchase sauce at your local market.
- Mix ingredients in a large bowl.
- Mix well using a whisk, or blender.
- Leave sitting for five minutes.
- Your sauce is now ready. Enjoy!
- Keep sauce in fridge or freeze for future use.
If your pizza sauce is too runny, you can thicken it up by adding some more tomato paste.
Preparing Alle Vongole Pizza
Start by heating your oven to at least 450 degrees.
Spread out your dough on a well floured surface.
If you have a pizza peel, flour the peel and create your pizza on it.
Start by spreading the sauce all over the base. This pizza uses Tomato Sauce. Spread the Tomato Sauce Thinly yet evenly, leaving a margin for the crust.
Add the largest toppings first – typically meat or seafood, then the smaller toppings.
Add cheese last, and sprinkle it all over to help keep the toppings in place when it melts.
This pizza has the following toppings:
- Small Clams
- Mozzarella
- Garlic
- Chili Powder
Whilst this pizza is great tasting by itself, yet why not try it with other pizza types?
Oven time
Put the Alle Vongole pizza in the middle of your oven (on a pizza steel if you have one) and set timer for 10 minutes.
After 10 minutes, open the door and see how cooked pizza is.
Pizza should be ready within 15 minutes. However, allow it to cook to personal taste.
About Garlic
Garlic is a plant from the onion family, and is related to leeks, onions and shallots. Garlic grows in many parts of the world and is a popular ingredient in cooking, due to its strong smell and delicious taste.
Many different ancient civilisations embraced Garlic for its for health and medicinal purposes, including the Egyptians, Babylonians, Greeks and Romans. More than 10 million tons of garlic are consumed every year around the world. Each segment of a garlic bulb is called a clove. There are roughly 10–20 cloves per bulb.
Pizza Tools
When making Alle Vongole Pizza, we always recommend that you use whatever tools you are able to get your hands on. Our basic pizza tools are…
Dough Containers
Having quality, air tight dough storage containers is a must.
Glass Measuring Jug
A good quality, heavy glass measuring jug with clear marking for various measures to me is a must. I hate taking chances with portions, so it’s an important tool for me.
Dough Proofing Box
If you make a lot of dough through the year, you’ll find owning a pizza dough proofing box very useful.
Small Clams
If you’re looking to add something new and exciting to your pizza, look no further than small clams. This tasty topping is a great way to take your pizza experience up a notch.
Packed with protein and minerals, small clams are also an excellent source of healthy nutrients. Their briny flavor adds an unmistakable depth of taste that you can’t find in other toppings.
Interesting…
These are all true, believe me!
Ah, a museum
There is a Pizza museum in Philadelphia called Pizza Brain. It contains one of the world’s largest collections of pizza themed memorabilia. Oh and you can buy and eat pizza there too.
One million deliveries
Pizza chain Domino’s rules the pizza delivery market, delivering at least a million deliveries each day all over the world.
Hawaiian pizza isn’t from Hawaii
A retired cook, Sam Panopoulos, added pineapple to a pizza and served the iconic pizza variation at the Satellite Restaurant in Ontario, Canada.
Seafood Pizzas
Keen on seeing more than Alle Vongole pizza? We have plenty of other Seafood pizza recipes to look at, as well. Enjoy!
Pizza making FAQ
Planning to make fantastic pizzas at home? Here are some expert answers to some of the most common pizza making questions.
Why didn’t my pizza dough rise?
If your pizza dough hasn’t risen, it’s because there was little or no fermentation. A few reasons could be (a) the yeast was dead. Try using fresh yeast again and see. (b) there wasn’t enough yeast – normally you need 1% to 5% of your flour weight. Try increasing the yeast percentage. (c) The conditions are too cold. You will find that it may take longer, depending how cold your kitchen is. Try placing the bowl near a sunny window perhaps?
How do italians eat pizza?
Italians just about always eat pizza with a knife and fork. Pizza is to be enjoyed very hot, straight from the oven. If you try holding a slice, it will burn your hands, and waiting for pizza to cool down is just not an acceptable solution.
Why pineapple does not belong on pizza?
Pineapple belongs on pizza, in my personal opinion. It’s a weird debate which has enveloped the world. Each person has their own opinion. If you like it, eat it, if not, then don’t. Easy!
Have you made Alle Vongole Pizza?
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