Photo: Romulo Yanes; Styling: Philippa Brathwaite
Yield
5 servings (serving size: 2 wedges)

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

How to Make It

Step 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.

Step 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.

Step 3

Prepare grill to high.

Step 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.

Step 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.

Ratings & Reviews

Jodielee's Review

sprky182
June 14, 2014
I used drained canned clams instead and this was still a delicious pizza. I also included some of the liquid from the wine, butter and olive oil, which added some moisture to the dough. Using the canned clams was cost effective and a time saver!

sprky182's Review

JulieAnnK
March 14, 2014
This took a little longer than anticipated because I used littleneck clams that were on the larger side, but it came together very easily and was delicious. Now what to do with the leftover clam broth?

MichelleS's Review

MichelleS
May 10, 2010
This pizza was delicous. I love to make a pizza once a week but always like to try something different so this recipe was perfect. I did use canned whole baby clams which was much easier. The garlic, shallots and wine give the pizza a very good depth in the flavor. I may try this same recipe for the topping and put it over pasta. I would definitely recommend trying this for something different.

JulieAnnK's Review

Jodielee
May 07, 2010
I thought this looked amazing in the recipe. I'm not a pizza dough expert by any means but gave it my best shot. It turned out pretty well. I was nervous about putting the dough directly on the grill (all I could picture was it sagging through the grill rack and burning) so I put it in the oven first then finished up on the grill. Great flavor, the only thing I added was some marinara sauce on the side to dip in. Yummy!