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 kgs 1/2 dozen manila (about , scrubbed well in cold water; 1 Spanish onion, peeled and cut into chunks; 118 milliliters chopped parsley

The recipe Clams, Chilies, and Parsley Pizza can be made in approximately 29 hours and 40 minutes. This recipe covers 25% of your daily requirements of vitamins and minerals. Watching your figure? This lacto ovo vegetarian recipe has 711 calories, 14g of protein, and 32g of fat per serving. This recipe serves 6. 36 people found this recipe to be flavorful and satisfying. A couple people really liked this Mediterranean dish. It works well as a reasonably priced main course. If you have bay leaf, heavy cream, garlic cloves, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Clams, Chilies, and Parsley Pizza, Hake with Clams and Parsley, and Orecchiette with Clams, Chiles, and Parsley.

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

Equipment you will use

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

Equipment you will use

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.

Ingredients you will need

Dough

Cooking Oil

Equipment you will use

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 3kgs

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

Spanish onion, peeled and cut into chunks 118milliliters

chopped parsley

Recommended wine: Sangiovese, Shiraz, Barbera Wine

Pizza can be paired with Sangiovese, Shiraz, and Barbera Wine. The best wine for pizza depends on the toppings! Red sauce pizza will call for a red wine with some acidity, such as a barberan or sangiovese. Add pepperoni or sausage and you can go bolder with a syrah. The Valle Reale Montepulciano d'Abruzzo with a 4.3 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

Valle Reale Montepulciano d'Abruzzo

Valle Reale introduces wine lovers to a new level of Montepulciano. A beautifully rich aromatic wine, firm but supple, it can be consumed young with hearty pasta dishes, roasted poultry or rack of lamb.