Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Tim Cebula
Recipe by Coastal Living May 2015

Gallery

Becky Luigart-Stayner; Styling: Linda Hirst

Recipe Summary

hands-on:
30 mins
total:
45 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat (350° to 400°). Combine first 3 ingredients, 1 tablespoon oil, and 1 tablespoon lemon juice in a small bowl. Let stand 15 minutes.

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  • Sprinkle semolina flour evenly over a large, rimless baking sheet. Place pizza dough on baking sheet, and pat into a 14-inch circle.

  • Brush grill grates with oil, and slide pizza dough onto grates. Grill, covered with grill lid, 2 minutes or until grill marks appear. Slide baking sheet under dough on grill, and reduce heat to medium. Sprinkle dough evenly with mozzarella, leaving a 3/4-inch border. Top with clam mixture, Parmigiano-Reggiano, and bacon. Grill, covered with grill lid, 8 minutes or until cheese melts and crust is lightly browned.

  • Meanwhile, combine parsley, salt, and remaining 1/2 teaspoon each oil and lemon juice in a small bowl. Remove pizza from grill, and top with parsley mixture. Serve immediately.

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