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1
In a small bowl, mix yeast, sugar, salt and 1/4 cup warm water.
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2
Let stand 5 minutes until foamy.
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3
In a mixer with a dough hook, mix flour and five spice powder.
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4
While mixer is running, slowly pour in yeast mixture, oils and the rest of the water; knead on low speed for 8 to 10 minutes.
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5
Stop mixer when the dough forms a smooth and firm ball.
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6
Divide dough into 6 balls and place on sheet tray lined with parchment paper.
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7
Cover with a cloth and place in a warm part of the kitchen; let balls double in size, about 2 hours.
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8
Working on a floured surface with floured hands, take one ball and spread out with your fingers to about 5 inches in diameter.
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9
Take a floured rolling pin and roll out to a little less than a 1/4-inch thick.
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10
The final diameter will be 8 to 10 inches.
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11
On a low grill, brush on a little canola oil and mark one side.
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12
Brush oil on the raw side and flip.
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13
Immediately place toppings (see prep below) and cover with a lid to help retain the heat and assist the cheese melting process.
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14
Carefully watch the pizza.
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15
If the grill is too hot, the bottom will burn before the pizza is ready.
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16
If this occurs, you can place the pizza on a tray and use the broiler of an oven to finish the melting.
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17
In a saute pan coated with oil, saute black beans and garlic.
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18
Season with salt and pepper.
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19
Set aside and when cooled, mix in the mascarpone and parsley.
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20
Spread mixture on 2 raw pies, top with clams, then cheese.
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21
Bake on a pizza stone at 425 degrees for 8 to 10 minutes until golden brown.
