White Pizza With Clams & Pancetta |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
A great Williams-Sonoma recipe. Instead of the store-bought pizza crust, feel free to use a homemade one. Ingredients:
1/2 cup olive oil |
4 garlic cloves, thinly sliced |
3 tablespoons semolina flour |
1/2 teaspoon salt |
1/4 teaspoon pepper, freshly-ground |
1 refrigerated pizza crust (thin-crust) |
1 teaspoon fresh rosemary, chopped |
2 teaspoons fresh flat-leaf parsley, finely chopped |
8 ounces fresh mozzarella cheese, sliced 1/4-inch thick |
4 ounces pancetta, cooked, broken into pieces |
2 -2 1/2 lbs littleneck clams or 2 -2 1/2 lbs steamer clams, shucked, drained and roughly chopped |
Directions:
1. Prepare grill for indirect grilling over medium-high heat.
2. Preheat pizza stone at least 30 minutes (to about 500 degrees F).
3. In small frying pan over medium-low heat, warm oil.
4. Add garlic; cook 2-3 minutes.
5. Transfer oil to bowl.
6. Combine semolina flour, salt, and pepper.
7. Dust pizza peel with 1-2 tbs. semolina mixture.
8. Stretch out half of dough into 10-12 round; lay on peel.
9. Spread 1-2 TB garlic oil over dough, leaving 1/2 border.
10. Sprinkle with half of rosemary, parsley, cheese, pancetta, and clams.
11. Carefully slide pizza onto stone.
12. Cover grill; cook 5-7 minutes.
13. Turn pizza 180 degrees.
14. Cook, covered, until crust is golden, 5-7 minutes.
15. Using peel, transfer pizza to cutting board; cover with foil.
16. Repeat for second pizza.
|
|