- 20 ounces store-bought pizza dough
- 1 pound chopped clams, drained well
- 4 cloves garlic, minced
- 1/4 teaspoon dried red pepper flakes
- 1/2 teaspoon salt
- 4 tablespoons olive oil
- 6 ounces mixed salad greens
- 3/4 cup halved cherry tomatoes
- 1 1/2 teaspoons wine vinegar
- 1/4 teaspoon fresh-ground black pepper
- Heat the oven to 425 degrees F. Oil two 12-inch pizza pans or large baking sheets. Press the pizza dough into an approximately 12-inch round, or 9-by-13-inch rectangle, on each prepared pan. Bake until the dough begins to brown, about 10 minutes.
- Meanwhile, line a strainer with several paper towels. Put the drained clams in the strainer and press gently to remove excess moisture.
- Spread the clams on the partially baked pizza crusts, sprinkle with the garlic, red-pepper flakes, and 1/4 teaspoon of the salt, and drizzle with 3 tablespoons of the oil. Bake the pizzas for 8 to 10 minutes. Do not overcook or the clams will toughen.
- Meanwhile, in a large bowl, toss the greens with the cherry tomatoes, the remaining 1 tablespoon oil, the vinegar, the remaining 1/4 teaspoon salt, and the black pepper. Remove the pizzas from the oven and top with the salad.