This white pizza pairs tender chopped clams with smoky bacon, slowly caramelized red onions, garlic, and a creamy mixture of cheeses. Unlike tomato-sauce pizza, its rich topping is spread directly over a prepared crust.

Prep: About 15 minutes | Cook: About 35–45 minutes, depending on crust | Total: About 50–60 minutes | Servings: About 6–8 slices | Difficulty: Moderate (3 of 5) | Cost: Moderate (3 of 5) | Region: American coastal-inspired

Ingredients

• 1 prepared 12-inch pizza crust or fresh pizza dough
• 4 bacon slices, cut into 1-inch pieces
• 2 large red onions, thinly sliced
• 3 garlic cloves, minced
• 3 ounces cream cheese, softened
• 1/4 cup goat cheese, softened
• 1/2 cup crumbled feta or blue cheese
• 1 cup shredded mozzarella cheese
• 1 can (6 1/2 ounces) chopped clams, thoroughly drained
• 1 teaspoon dried oregano
• 1/2 cup finely chopped fresh parsley

Instructions

1. Preheat the oven to 450°F. If using fresh pizza dough, shape it into a 12-inch crust and prebake until the surface is set and lightly colored, approximately 8–12 minutes depending on thickness. If using a prebaked crust, follow the package directions instead.
2. Cook the bacon pieces in a skillet over medium heat until crisp. Transfer to paper towels and reserve a little rendered fat in the pan.
3. Add the sliced red onions to the skillet and cook over medium-low heat, stirring often, until softened and caramelized, approximately 20 minutes. Add the garlic during the final minute to avoid scorching.
4. Stir the softened cream cheese and goat cheese together until spreadable. Spread the mixture over the prepared crust, leaving a small uncovered border.
5. Scatter the caramelized onions and garlic evenly over the cheese base. Add the thoroughly drained clams, cooked bacon, feta or blue cheese, shredded mozzarella, and dried oregano.
6. Bake at 450°F until the topping is hot, the cheeses have melted, and the crust is golden and cooked through, approximately 8–12 minutes for a prepared crust, or as needed for its thickness. Watch the edges to prevent burning.
7. Remove from the oven, sprinkle with the fresh parsley, and let stand briefly before slicing. Serve hot.

Cook’s notes

• Draining the canned clams well helps prevent a soggy crust.
• Scatter the bacon evenly so every slice gets a little of its smoky flavor.
• Keep garlic on gentle heat and avoid cooking it for the full onion-caramelizing time.
• Clams are shellfish; the pizza also contains dairy and wheat.