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Serves: 4 servings
Pizza Clam Arrabbiata with a light spelt crust and low sodium tomato sauce.
  • For the crust
  • 1 cup warm water
  • 1 teaspoon instant yeast
  • 1 teaspoon cane sugar
  • 2 cups light spelt flour
  • 1 teaspoon sea salt
  • For the sauce
  • 1 teaspoon virgin olive oil
  • 1 cup chopped red onion
  • 4 cloves garlic, minced
  • ½ cup red wine, like cabernet sauvignon
  • 1 tablespoon chopped fresh basil
  • 2 small chili peppers, thinly sliced
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon ground black pepper
  • 2 (14.5 ounce) cans peeled and diced tomatoes
  • Toppings:
  • 1 cup mozzarella cheese
  • ½ cup steamed clams
  • Pea shoots (optional)
  1. Start by making your pizza dough. In a small bowl, combine water, yeast and sugar and let it stand until it foams at the top.
  2. Attach a dough hook to a stand mixer and combine flour and salt. Increase the speed to medium and add yeast mixture until a soft ball forms. You want to mix for at least 3 minutes, otherwise, the dough will be really sticky and hard to handle.
  3. Transfer the dough onto a floured surface and knead for a few minutes to prevent sticking. Your dough should be soft but not sticking to your hands. Place dough in a lightly oiled bowl and cover with plastic wrap or a clean cloth. Let the dough rise in a warm or humid area for about 30 minutes – 1 hour.
  4. While the dough is rising, prepare your arrabbiata sauce. Heat oil in a large saucepan over medium heat. Sauté the onion and garlic or 5 minutes. Stir in wine, basil, chili pepper, tomato paste, lemon juice, black pepper and tomatoes. Bring to a boil and reduce heat to medium, and simmer uncovered about 15 minutes. Remove from heat and set aside.
  5. Set your oven to 525°F and spread out two mini cast iron skillets. Sprinkle some cornmeal in the skillets. Divide pizza dough batter and place half of the dough in the freezer sealed in an airtight bag. This will be stored for later use. Divide half of the other dough between the two skillets and press until all edges are covered. Lightly brush the edges with a little bit of olive oil. Top with arrabbiata sauce, clams, and mozzarella cheese and place the skillets in the bottom rack of the oven. Bake for 5-8 minutes.
  6. Top with pea shoots or basil leaves. Serve immediately.
Nutrition Information
Serving size: 4 servings Calories: 293 Carbohydrates: 38g Sodium: 19mg Protein: 11g
Recipe by My Digital Kitchen at