Stamford, Connecticut-based Riko’s Pizza might not have invented hot oil pizza—that honor goes to the much older Colony Grill—but co-founder and CEO Rico Imbrogno has taken the style a bit further in recent years, as far south as Florida, in fact. “Our mission, he recently told CT Insider, “has become to save the rest of the country from mediocre pizza.”

The brand’s new Clam Fra Diavolo specialty pie sounds like a good start. Offered at all Riko’s locations—five in Connecticut, two in New York State and two in Florida—the thin-crust LTO will be available through March 31.

“Our chefs are at it again, and fans of clam pizza will never be the same,” Imbrogno said. “Our Clam Fra Diavolo pie has outrageous flavor that brings everything you love about this beloved Italian favorite to our super thin-crust, tavern-style pizza. Whether you’re already a fan of clam pizza or new to the idea, I urge you to come try this pie!”

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The new red-sauce pizza can be ordered on Riko’s original crust or as a gluten-free pie. It features clams marinated in oil and garlic, hot cherry peppers, red onions, oregano, a cheese blend and a light drizzle of extra-virgin olive oil. It’s baked in Riko’s proprietary ovens and cooking pans, then finished with fresh chopped basil and grated Parmesan cheese.

For a spicier option, customers can always add Riko’s famous hot oil to the recipe.

Founded in 2011, Riko’s is an emerging brand with big growth plans. CT Insider reported last month that Riko’s projects opening four or five new locations a year on the East Coast in the coming years. The most recent Riko’s store opened in Pompano Beach, Florida, and, according to the company’s website, locations in Miami and Charleston, South Carolina, are coming soon.

Food & Ingredients