By Nick Nairn 

From Ready Steady Cook

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 1-2


For the pizza dough
  • 150g/5½oz plain flour, plus extra for dusting

  • 2 tbsp olive oil

  • 30-50ml/1-2fl oz water

For the tomato sauce
  • 2 tbsp olive oil

  • ¼ onion, finely chopped

  • 1 garlic clove, finely chopped

  • 200g/7oz canned chopped tomatoes

  • pinch sugar

  • salt and freshly ground black pepper

For the topping
  • 75g/2½oz parmesan, grated

  • 50g/1¾oz cockles

  • 50g/1¾oz clams

  • splash white wine

Preparation method

  1. For the pizza dough, place the flour into a large bowl and add half the olive oil and enough water to make a firm dough. Turn the dough out onto a floured surface and roll out to 1cm/½in thick. Cut out a disc to fit the base of a medium ovenproof frying pan.

  2. Heat the remaining olive oil in the frying pan and cook the dough disc on both sides until crisp.

  3. For the tomato sauce, heat the oil in a pan, add the onion and cook gently until softened. Add the garlic and cook for one minute.

  4. Add the tomatoes and a pinch of sugar and simmer for five minutes, or until the liquid has reduced and the sauce has thickened. Season well with salt and freshly ground black pepper. Spread a thin layer of the sauce over the pizza base.

  5. For the topping, sprinkle the parmesan over the pizza base.

  6. Clean the cockles and clams thoroughly under running water. Discard any that do not close when tapped against a work surface.

  7. Place the cockles and clams into a pan, add the wine, cover with a lid and cook for 2-3 minutes, shaking the pan occasionally, until all the shells have opened. Discard any cockles and clams that have not opened.

  8. Preheat the grill to medium.

  9. Place the cockles and clams onto the pizza base and place the frying pan under the grill for 2-3 minutes.

  10. To serve, place the pizza onto a large serving plate and cut into wedges.