Garlicky Clam Grilled Pizza Recipe

Name: Garlicky Clam Grilled Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup warm water (100u00b0 to 110u00b0), divided; 10 ounce bread flour (about 2 cups plus 2 tablespoons); 1 package dry yeast (about 2 1/4 teaspoons); 10 teaspoons olive oil, divided; 1/2 teaspoon kosher salt; Cooking spray; 2 tablespoons yellow cornmeal; 2 tablespoons butter; 1/3 cup chopped shallots; 6 garlic cloves, minced; 1/2 cup dry white wine; 5 dozen small clams in shells, scrubbed; 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese; 1 tablespoon finely chopped fresh flat-leaf parsley; 1 tablespoon finely chopped fresh oregano

Servings: persons

1 cup warm water (100u00b0 to 110u00b0), divided
10 ounce bread flour (about 2 cups plus 2 tablespoons)
1 package dry yeast (about 2 1/4 teaspoons)
10 teaspoons olive oil, divided
1/2 teaspoon kosher salt
Cooking spray
2 tablespoons yellow cornmeal
2 tablespoons butter
1/3 cup chopped shallots
6 garlic cloves, minced
1/2 cup dry white wine
5 dozen small clams in shells, scrubbed
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh oregano

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.
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.
3
Prepare grill to high.
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; saute 2 minutes. Add garlic; saute 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.
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.

715

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup warm water (100u00b0 to 110u00b0), divided, 10 ounce bread flour (about 2 cups plus 2 tablespoons), 1 package dry yeast (about 2 1/4 teaspoons), 10 teaspoons olive oil, divided, and more.

Yes, Garlicky Clam Grilled Pizza falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garlicky Clam Grilled Pizza

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