White Clam and Spinach Pizza

FASTER

Makes one 12-inch pie

Frozen creamed spinach is a 1950s throwback that still finds its way into the freezer case of most supermarkets. It’s a terrific tool for making the sauce for this pizza, a more substantial version of the white pizzas made famous in New Haven, Connecticut.

All-purpose or semolina flour, for dusting

1 pound pizza dough

One 12-ounce package frozen creamed spinach, thawed

6½ ounces chopped cooked shucked clams (canned or thawed frozen)

1 cup finely grated Parmigiano-Reggiano, Pecorino, or other hard aged cheese (about 2 ounces)

1 teaspoon minced garlic

1 teaspoon dried oregano

½ teaspoon red pepper flakes

1. Position the rack in the center of the oven and heat the oven to 475°F.

2. Dust a clean, dry work surface with flour. Press and stretch the pizza dough into a 12-inch round. Transfer the dough, floured side down, to a large baking sheet.

3. Spread the creamed spinach over the pie, leaving a ½-inch border at the edge. Top with the clams, cheese, garlic, oregano, and red pepper flakes.

4. Bake until the crust is puffed and browned at the edges, about 17 minutes. Cool on the sheet for 10 minutes before transferring to a cutting board and slicing into wedges.

Test Kitchen Notes

• If your creamed spinach is still frozen, microwave it until thawed.

• Some frozen creamed spinach is essentially chopped spinach with little balls of frozen sauce scattered throughout. Make sure these balls are evenly spaced across the pizza before baking.

• If you can’t find fresh pizza dough in the refrigerator case at your supermarket, buy a 1-pound ball of dough from your local pizza shop.

• To substitute a prebaked pizza crust, bake the pizza for only 10 minutes. The cheese may not fully melt, but you can finish the pizza under the broiler.

• For a fancier pie, use a vegetable peeler to shave slices of Parmigiano-Reggiano over the top, rather than just sprinkling the pie with grated cheese.

Voilà! If you’re grating fresh Parmigiano-Reggiano, put on some music and grate more than you need. Pour the remainder into a sealable plastic freezer bag, squeeze out the excess air, seal, and store in the fridge for up to 2 weeks.