Cockles Pizza Pie by Ops Pizza

A bright and briny pizza with homemade sauce

If you love fresh seafood, you’re going to fall head over heels for this original pie from Ops Pizza featuring cockles sourced straight from Spain. Ops Pizza, headed by chef Michael Fadem, is a Bushwick, Brooklyn operation that’s been serving up original sourdough pizza and natural wines since 2016. In this mouthwatering creation, the recipe calls for a combination of cockles paired with a red pepper tapenade sauce for a savory bite of briny flavor, and a topping of freshly grated ricotta salata, a pressed version of the Italian classic.

Cockles Pizza Pie by Ops Pizza

A bright and briny pizza with homemade sauce

Prep Time : 20 min
Cook Time : 10 min
Total Time : 30 min
Serves 4

Ingredients

1 ea. Frozen or homemade pizza crust
2 oz. Ricotta Salata
1 ea. Matiz Cockles
1 Tbsp. Red pepper tapenade
1 Tbsp. Extra Virgin Olive Oil
1 cup Tomato sauce
Breadcrumbs
Capers or olives to garnish

Directions

Preheat the oven to 500F and prepare a pizza stone or baking sheet for an 8-inch pizza.
Drain the liquid from the can of cockles and put the cockles in a small mixing bowl. Mix the cockles with 1 tablespoon of extra virgin olive oil and 1 tablespoon red pepper tapenade.
Spread 3 or 4 ounces of tomato sauce over the pizza dough. Evenly distribute the cockles around the sauce. Add a handful of capers and olives.
Bake the pizza for about 8 minutes. When done, sprinkle sea salt and drizzle extra virgin olive oil.
Slice the pizza. Sprinkle breadcrumbs all over and grate or shave ricotta salata to taste.

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Cockles Pizza Pie by Ops Pizza

Cockles Pizza Pie by Ops Pizza

Ingredients

Directions

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