Clam and Fontina Pizza | culture: the word on cheese
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Clam and Fontina Pizza

Clam and Fontina Pizza

Barbara-jo McIntosh
The aroma of this dish as it bakes in the oven is a wonderful preamble to how it actually tastes. A favourite recipe for pizza dough adds to the fun, but if you are short on time, try ready-made dough. Either way, this is a unique homemade treat. Wooden pizza peels are available in most kitchen stores.



  • Heat oven to 500˚F.
  • Place pizza stone in oven on middle rack and preheat for ½ hour. Flour pizza peel and spread dough on peel. If using a baking sheet, sprinkle with 1 tablespoon cornmeal and place dough on baking sheet.
  • Spread tomato sauce over dough, then spoon pesto sauce on top. Sprinkle clams, pine nuts, and Fontina cheese over all. Slide pizza from peel onto hot stone and bake for 8 - 10 minutes or until edges of crust are nicely browned and cheese evenly melted.


For more recipes, grab a copy of Tin Fish Gourmet: Gourmet Seafood from Cupboard to Table by Barbara-jo McIntosh (Arsenal Pulp Press, 2014).
Adapted from Tin Fish Gourmet: Gourmet Seafood from Cupboard to Table

Barbara-jo McIntosh

Barbara-jo McIntosh is an award-winning food professional with over 25 years experience in the food and hospitality industry. Formerly the owner of the popular Vancouver restaurant Barbara-Jo's Elegant Home Cooking, she is now a passionate bookseller and supporter of the culinary arts, as well as the author of Tin Fish Gourmet: Gourmet Seafood from Cupboard to Table

Photographer Tracey Kusiewicz

Tracey Kusiewicz is a freelance commercial photographer specializing in food and beverage in the Vancouver, British Columbia area.