Clams Casino Pizza

Name: Clams Casino Pizza
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Mediterranean, Italian, European
Ingredients: 1 package active dry yeast; 227 grams bacon strips, sliced; 2 bay leaves; 24 large hard-shell clams, such as cherrystone or chowder clams; 710 milliliters 00 flour, plus more for dusting; 1 handful fresh flat-leaf parsley, chopped; 2 garlic cloves, chopped; 1 Tbsp kosher salt; 3 servings Kosher salt and freshly ground black pepper; 1 teaspoon freshly squeezed lemon juice; 3 servings Extra-virgin olive oil; 1 medium onion, chopped; 2 fresh oregano sprigs, leaves striped from the stem; 118 milliliters freshly grated pecorino; 1 red bell pepper, cored, seeded, and chopped; 425 grams ricotta cheese; 1 teaspoons salt; 1 teaspoon sugar; 2 mediums vine-ripe tomatoes, seeded and chopped; 237 milliliters warm water

Clams Casino Pizza might be just the main course you are searching for. One portion of this dish contains approximately 49g of protein, 83g of fat, and a total of 1404 calories. This recipe serves 3. From preparation to the plate, this recipe takes approximately 45 minutes. If you have vine-ripe tomatoes, olive oil, kosher salt, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It is a pretty expensive recipe for fans of Mediterranean food.

Instructions

Make the pizza dough as directed in the master recipe. Stick a pizza stone in the oven and preheat them to 500 degrees F.

Ingredients you will need

Pizza Dough

Equipment you will use

Pizza Stone

Oven

Wash and scrub clams well to remove the exterior sand. Fill a steamer or pot with 1-inch of water, add 1/2 teaspoon of salt, and toss in the bay leaves.

Ingredients you will need

Bay Leaves

Clams

Water

Salt

Equipment you will use

Pot

Heat until the water is simmering and then add the clams. Cover and steam for 5 to 10 minutes until the clams open - discard any that do not.

Ingredients you will need

Clams

Water

Remove the clams from the shells, coarsely chop them up, and put in a bowl.

Ingredients you will need

Pasta Shells

Clams

Equipment you will use

Bowl

Add the lemon juice, a drizzle of olive oil, and season with salt and pepper; set aside.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Coat a saute pan with 2 tablespoons of the olive oil and place over medium heat. When the oil gets hazy, add the onion, bell pepper, garlic, tomatoes, and oregano. Cook and stir until the vegetables have cooked down and are really soft, about 10 minutes; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Bell Pepper

Vegetable

Olive Oil

Tomato

Oregano

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

Remove from the heat.

Spread the ricotta evenly on the crust with a back of a spoon. Scatter the chopped clams all around and top with the sauteed red pepper mixture. Distribute the pieces of bacon on top. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp, and the cheese is bubbly.

Ingredients you will need

Red Pepper

Ricotta Cheese

Cheese

Crust

Bacon

Clams

Equipment you will use

Oven

Before cutting the pizza into slices, drizzle with olive oil, grate pecorino on top, and shower with chopped parsley.

Ingredients you will need

Olive Oil

Pecorino

Parsley

In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve.

Ingredients you will need

Dough

Sugar

Water

Yeast

Equipment you will use

Hand Mixer

Bowl

Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.

Ingredients you will need

Yeast

Turn the mixer on low and add the salt and 2 tablespoons of olive oil.

Ingredients you will need

Olive Oil

Salt

Equipment you will use

Blender

Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time.

Ingredients you will need

Dough

All Purpose Flour

Water

Mix until the dough gathers into a ball, this should take about 5 minutes.

Ingredients you will need

Dough

Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Pizza Stone

Bowl

Oven

Once the dough is domed and spongy, turn it out onto a lightly floured counter.

Ingredients you will need

Dough

Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.

Ingredients you will need

Dough

Roll

Roll or pat out a piece of dough into a 12-inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough.

Ingredients you will need

Dough

All Purpose Flour

Roll

Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.

Ingredients you will need

Olive Oil

Crust

Dough

Equipment you will use

Oven

Equipment

Recommended wine: Chardonnay, Muscadet, Riesling

Clams works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hindsight Wines Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.