Clams, Chilies, and Parsley Pizza

Name: Clams, Chilies, and Parsley Pizza
Prep time: 1 d 5 h 40 min
Cook time: 1 d 5 h 40 min
Total time: 1 d 5 h 40 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 bay leaf; 6 servings Chili flakes; 296 milliliters dry white wine; 10 grams packed teaspoons fresh yeast or 1 1/2 teaspoons dry active yeast; 59 milliliters extra virgin olive oil, more as needed; 1 liters all-purpose flour; 6 servings All-purpose flour; 4 garlic cloves, smashed and peeled; 355 milliliters heavy cream; 2 teaspoons kosher salt; 3 kilograms 1/2 dozen manila (about , scrubbed well in cold water; 1 Spanish onion, peeled and cut into chunks; 118 milliliters chopped parsley

You can never have too many main course recipes, so give Clams, Chilies, and Parsley Pizzan a try. Watching your figure? This pescatarian recipe has 772 calories, 23g of protein, and 33g of fat per serving. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes approximately 29 hours and 40 minutes. Head to the store and pick up bay leaf, kosher salt, yeast, and a few other things to make it today. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. This recipe is typical of Mediterranean cuisine.

Instructions

Watch how to make this recipe.

Remove the pizza dough from the refrigerator at least 30 minutes before baking.

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Pizza Dough

Place 1/4 cup oil in a large pot over medium heat.

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Cooking Oil

Equipment you will use

Pot

Add onion, and saute until it is limp, about 5 minutes.

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Onion

Add garlic, bay leaf and a pinch of chili flakes. Reduce heat to low and cook 7 minutes longer.

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Red Pepper Flakes

Bay Leaves

Garlic

Add wine, and bring to a simmer.

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Wine

Add clams, cover pot, and cook till they start to open, about 10 minutes. As they open, use tongs to transfer them to a large bowl. When all clams are cooked and cooled, pluck out meat, and discard shells.

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Pasta Shells

Clams

Meat

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Tongs

Bowl

Pot

Simmer liquid left in pot until it reduces to a thick, syrupy glaze, about 10 minutes.

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Glaze

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Pot

Add cream, and continue simmering until mixture is reduced by a quarter, 10 to 15 minutes longer. Strain through a fine-mesh sieve, and set aside.

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Cream

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Sieve

Take a pizza peel and dust the surface with flour. Form the dough into a 12-inch round.

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Dough

All Purpose Flour

Working quickly, paint the entire surface of the pizza with one-quarter of the clam glaze. Scatter a dozen or so clams over the pizza and sprinkle with chili flakes.

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Red Pepper Flakes

Clams

Glaze

Drizzle with oil.

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Cooking Oil

Place peel into brick oven. Slide off the peel. Watch the pizza and continue to rotate it in the oven until all sides of the crust bubble up, allowing for some black bubbles, but not too many. (Approximately 2 minutes.)

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Crust

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Oven

Take the pizza out of the oven and sprinkle with chili flakes and scatter with parsley.

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Red Pepper Flakes

Parsley

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Oven

Repeat with the remaining dough balls and toppings.

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Dough

If using fresh yeast, mix 1 1/2 cups cold water and yeast together in an electric mixer until yeast is dissolved. If using dry active yeast, mix water and yeast and let sit until the yeast is foamy, about 5 minutes. Beat in flour and salt and mix with dough hook until the dough comes together to form a smooth, slightly elastic dough, 2 to 3 minutes. Do not knead.

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Yeast

Fresh Yeast

Dough

All Purpose Flour

Water

Salt

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Hand Mixer

Place the dough into oil-coated bowl, cover loosely with plastic and store in the refrigerator for at least 24 hours and up to 3 days to proof. At Franny's we let it proof for 48 hours, at which point we feel the dough has the optimal texture and flavor.

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Dough

Cooking Oil

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Bowl

When you are ready to make the pizza, divide the dough into 4 equal pieces and shape into balls. Return the dough to the refrigerator to rest for 4 to 6 hours, or until needed, up to 12 hours.

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Dough

Remove the dough and let it sit at room temperature for at least 30 minutes before using (take the dough out of the fridge while you preheat the pizza stone). You can let it sit out longer as long as it doesn't get too soft and floppy, which will make it difficult to shape. Soft dough is also more likely to stick to the cookie sheet or pizza peel, making it harder to slide onto the stone. If the dough gets too soft, stick it back in the fridge for 10 minutes or so to give it a chance to firm up. Shape and top as directed for in the pizza recipe.

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Dough

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Baking Sheet

Pizza Stone

Equipment

Ingredients

Servings:

bay leaf 6servings

Chili flakes 296milliliters

dry white wine 10grams

packed teaspoons fresh yeast or 1 1/2 teaspoons dry active yeast 59milliliters

extra virgin olive oil, more as needed 1liters

all-purpose flour 6servings

All-purpose flour 4

garlic cloves, smashed and peeled 355milliliters

heavy cream 2teaspoons

kosher salt 3kilograms

1/2 dozen manila (about , scrubbed well in cold water 1

Spanish onion, peeled and cut into chunks 118milliliters

chopped parsley

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 Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.