Cook The Book: Clam And Chile Pizza

1. 1

   Heat the olive oil in a large deep pan and sweat the onion and garlic with the bay leaf.

2. 2

   When the vegetables are soft, add the white wine and cover.

3. 3

   Bring the liquid to a boil and place the clams in it. Cover and steam the clams in it. Cover and steam the clams over high heat. After 5 minutes check to see if the clams have opened, and if so remove them from the pan and cool.

4. 4

   Strain the clam liquor and reduce it until the sauce starts to thicken. Add the cream and reduce further, then let the sauce cool.

5. 5

   Separate the clams from their shells. Reserve the meat and discard the shells.

6. 6

   1 tablespoon fresh yeast

7. 7

   1 tablespoon salt

8. 8

   2 cups ice-water

9. 9

   5 cups flour

10. 10

    In a large bowl, dissolve the yeast in the water. Add the salt and flour and mix until the dough starts to come together.

11. 11

    Turn the dough out onto a table and knead for about 10 minutes until smooth. Place the dough in a bowl, cover and refrigerate overnight.

12. 12

    Turn the dough out onto a table and cut into 6 (185-g) pieces. Roll each into a ball shape using the palm of your hand and rotate it in a clockwise motion. Cover the dough balls and let rest for 6-8 hours in the refrigerator.

13. 13

    Chile flakes

14. 14

    Chopped flat-leaf parsley

15. 15

    Take the dough out of the refrigerator 1 hour before using it, and at the same rime preheat the oven to 500u00b0F. alternatively, light a fire in a brick oven if you access to one.

16. 16

    Stretch each dough ball into a pizza shape and spoon on just enough clam sauce to cover the dough -not too much, as it is very strong. Place 9 clams on top of the sauce and sprinkle with some chili flakes. Repeat for the rest of the dough balls.

17. 17

    Bake until nice and browned. Finish each pizza with a little chopped parsley.

* Per serving · 4 servings · Values may vary.