Garlicky Clam Grilled Pizza

Name: Garlicky Clam Grilled Pizza
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Mediterranean, Italian, European
Ingredients: 283 grams bread flour (about 2 cups plus 2 tablespoons); 2 Tbsps butter; 60 small clams in shells, scrubbed; 118 milliliters dry white wine; 2 teaspoons package dry yeast (about; 1 Tbsp finely chopped fresh flat-leaf parsley; 6 garlic cloves, minced; 1 teaspoons kosher salt; 10 teaspoons olive oil, divided; 1 Tbsp finely chopped fresh oregano; 57 grams 1/2 cup grated Parmigiano-Reggiano cheese; 79 milliliters chopped shallots; 237 milliliters warm water (100° to 110°), divided; 2 Tbsps yellow cornmeal

Garlicky Clam Grilled Pizza might be just the Mediterranean recipe you are searching for. This recipe serves 5. Watching your figure? This pescatarian recipe has 443 calories, 18g of protein, and 17g of fat per serving. It will be a hit at your The Fourth Of July event. It works well as a rather inexpensive main course. Head to the store and pick up olive oil, parmigiano-reggiano cheese, garlic cloves, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

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.

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Dough

All Purpose Flour

Water

Equipment you will use

Measuring Cup

Stand Mixer

Knife

Bowl

Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes.

Ingredients you will need

All Purpose Flour

Water

Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly.

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Water

Yeast

Equipment you will use

Bowl

Add yeast mixture, 4 teaspoons oil, and salt to flour mixture; mix 5 minutes or until a soft dough forms.

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Dough

All Purpose Flour

Yeast

Salt

Cooking Oil

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.

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Cooking Spray

Dough

Wrap

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Plastic Wrap

Bowl

Remove dough from refrigerator.

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Dough

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.

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Cornmeal

Dough

Punch

Wrap

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Baking Sheet

Plastic Wrap

Prepare grill to high.

Equipment you will use

Grill

Heat a Dutch oven over medium-high heat.

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Dutch Oven

Add remaining 2 tablespoons oil to pan; swirl to coat.

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Cooking Oil

Equipment you will use

Frying Pan

Add butter; swirl until butter melts.

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Butter

Add shallots; saut 2 minutes.

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Shallot

Add garlic; saut 1 minute. Stir in wine and clams; bring to a boil. Cover and cook 8 minutes or until shells open; discard any unopened shells.

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Garlic

Pasta Shells

Clams

Wine

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.

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Clams

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Slotted Spoon

Sieve

Bowl

Frying Pan

Remove clams from shells; discard shells. Chop clams; toss with reserved solids.

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Pasta Shells

Clams

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.

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Cooking Spray

Dough

Cornmeal

Equipment you will use

Grill

Remove from grill.

Equipment you will use

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.

Ingredients you will need

Cheese

Crust

Equipment you will use

Grill

Remove from grill.

Equipment you will use

Grill

Sprinkle with parsley and oregano.

Ingredients you will need

Oregano

Parsley

Cut pizza into 10 wedges.

Equipment

Ingredients

Servings:

283grams

bread flour (about 2 cups plus 2 tablespoons)2Tbsps

butter 60

small clams in shells, scrubbed 118milliliters

dry white wine 2teaspoons

package dry yeast (about 1Tbsp

finely chopped fresh flat-leaf parsley 6

garlic cloves, minced 1teaspoons

kosher salt 10teaspoons

olive oil, divided 1Tbsp

finely chopped fresh oregano 57grams

1/2 cup grated Parmigiano-Reggiano cheese 79milliliters

chopped shallots 237milliliters

warm water (100° to 110°), divided 2Tbsps

yellow cornmeal

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 Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.