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Photo: Romulo Yanes; Styling: Philippa Brathwaite Photo by: Photo: Romulo Yanes; Styling: Philippa Brathwaite

Garlicky Clam Grilled Pizza

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

Cooking Light MAY 2010

  • Yield: 5 servings (serving size: 2 wedges)

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. 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. 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. Prepare grill to high.

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. 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.

Nutritional Information

Amount per serving
  • 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
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Garlicky Clam Grilled Pizza recipe

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