Garlicky Clam Grilled Pizza

4.0 4
4 stars
(4)
Photo: Romulo Yanes; Styling: Philippa Brathwaite
Recipe from Cooking Light

Grill homemade pizza dough over high heat until blistered, then top with littleneck clams that have been sauteed with shallots, garlic, and wine. 

Ingredients

  • 1 cup warm water (100° to 110°), divided
  • 10 ounce bread flour (about 2 cups plus 2 tablespoons)
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 10 teaspoons olive oil, divided
  • 1/2 teaspoon kosher salt
  • Cooking spray
  • 2 tablespoons yellow cornmeal
  • 2 tablespoons butter
  • 1/3 cup chopped shallots
  • 6 garlic cloves, minced
  • 1/2 cup dry white wine
  • 5 dozen small clams in shells, scrubbed
  • 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh oregano

Preparation

  1. 1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, 4 teaspoons oil, and salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
  2. 2. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch circle on a lightly floured baking sheet, without raised sides, sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
  3. 3. Prepare grill to high.
  4. 4. Heat a Dutch oven over medium-high heat. Add remaining 2 tablespoons oil to pan; swirl to coat. Add butter; swirl until butter melts. Add shallots; sauté 2 minutes. Add garlic; sauté 1 minute. Stir in wine and clams; bring to a boil. Cover and cook 8 minutes or until shells open; discard any unopened shells. Remove clams from pan using a slotted spoon. Strain cooking liquid through a fine sieve over a bowl, reserving solids. Reserve cooking liquid for another use. Remove clams from shells; discard shells. Chop clams; toss with reserved solids.
  5. 5. Place pizza dough, cornmeal side up, on grill rack coated with cooking spray; grill 4 minutes or until blistered. Turn dough over; grill 3 minutes. Remove from grill. Spread clam mixture evenly over top side of crust, leaving a 1/2-inch border; top with cheese. Return pizza to grill rack; grill 4 minutes or until thoroughly cooked. Remove from grill. Sprinkle with parsley and oregano. Cut pizza into 10 wedges.
Julianna Grimes,
May 2010

Nutritional Information

  • Calories: 420
  • Fat: 11.5g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 1.5g
  • Protein: 26.3g
  • Carbohydrate: 51.2g
  • Fiber: 2g
  • Cholesterol: 50mg
  • Iron: 18.4mg
  • Sodium: 435mg
  • Calcium: 201mg