WHITE CLAM PIZZA WITH PARMESAN AND FRESH MOZZARELLA

WHITE CLAM PIZZA WITH PARMESAN AND FRESH MOZZ

2 ½ lbs. littleneck clams

½ cup dry white wine

¼ cup olive oil + 3 Tbs.

8 large cloves garlic, chopped

1 lb. fresh chopped clams

¼ cup fresh parsley, chopped

1 cup shredded Parmesan cheese (good quality)

10 small fresh mozzarella balls, cut in half

1 tsp. dried basil

2 tsp. dried oregano

2 tsp. cracked black pepper

 

Preheat oven to 400 degrees. Place pizza stone in oven to preheat for at least 30 minutes.

Place clams in a large skillet with sides in a single layer. Pour white wine over clams and cover. Cook on medium high heat until all of the clams pop open, about 10 minutes. Let cool and remove the meats and set aside. Drain the juice in the pan into a bowl through a fine sieve.

 

Add the ¼ cup olive oil to the pan and sauté garlic until soft and fragrant over medium heat, being careful not to burn it. Add ½ cup of the reserved liquid and let cook for 10 minutes until reduced by half. Add the clams and chopped parsley to the broth, cook for another 5-10 minutes until most of the liquid is absorbed.

 

Roll out pizza crust (see recipe below) into 14” round on a pizza peel/paddle topped with a layer of cornmeal (so that pizza will easily slide off onto the stone). Brush the crust with 1 Tbs. of olive oil all over. Top with the clam mixture leaving ½” of the perimeter of the dough uncovered. Top evenly with the parmesan, followed by mozzarella. Then, sprinkle with basil, oregano, and black pepper. Finally, drizzle with the last 2 Tbs. olive oil.

 

Slide the pizza off the peel and onto the pizza stone in the oven. Bake until bubbly and crust is browned, about 20 minutes.

Devour.

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