Monday, September 12, 2016

Friday Night Clam PIzza

Friday nights are usually pizza nights at my house.
You can make a quick pizza dough in your food processor in the a.m. and have fun preparing the pizza toppings together with husband and kids at night (I did it just with husband).

If you are confused by clams on pizza, don't be. It will be your new addiction.
Salty, garlicky, herby and just so damn good.

I have had 2 clam pizzas in my life. Both memorable.

First one back in high school at the famous Frank Pepe's in New Haven, CT (famous for clam pies)....and more recently at Franny's in Brooklyn, a different animal, but still fantastic (Franny's uses heavy cream on their clam pie).

Here, you want to make your own pizza dough....which is quite easy.

I used good quality canned clams.....but go ahead and grill some clams on the BBQ, then chop them if you are a purist. The canned ones were fine.

This is the like the best garlic bread you have ever had with some clams on's a cravings thing.

This was so simple. It is now in the rotation for Friday night pizza night.

New Haven Style Clam Pizza: (adapted from Cooking Channel)

3/4 cup warm water (110 to 115 degrees F)
1 1/2 teaspoons active dry yeast
1 teaspoon sugar
2 1/4 cups all-purpose flour, plus more for kneading
1 teaspoon kosher salt
2 tablespoons olive oil, plus more for oiling the bowl

3/4 cup chopped fresh clams
1/4 cup olive oil, plus more for drizzling
1 teaspoon dried oregano
4 cloves garlic, minced
2 tablespoons cornmeal, for dusting
1/2 cup grated Parmesan
Kosher salt
1 tablespoon chopped fresh parsley
crushed red pepper

For the dough: Whisk together the warm water, yeast and sugar in a bowl. Set aside until the yeast activates and becomes foamy, about 10 minutes.

Whisk the flour and salt in a large bowl. Make a well in the center. Pour the foamy yeast mixture and the olive oil into the well. Using a fork, gradually incorporate the flour into the liquid mixture. Turn the dough onto a lightly floured surface and knead until very smooth, about 5 minutes.

Put the dough in a lightly oiled bowl and cover with plastic wrap. Place in a warm area until the dough doubles in size, about 3 hours.

For the topping: In the meantime, mostly drain the clams, retaining about 2 tablespoons liquid. Mix together the chopped clams and juice, olive oil, oregano and garlic in a bowl. Keep refrigerated until ready to use.

Preheat the oven to 500 degrees F and adjust the rack to the lowest level. Put a pizza stone or turned-over baking sheet on the rack.

When the dough has doubled in size, turn onto a lightly floured surface and stretch into a very thin rectangle (which is easier than making a circle....but my husband is better at stretching the dough than I am), about 12 by 14 inches. Dust a pizza paddle or turned-over baking sheet with the cornmeal and place the dough on top; make sure it slides back and forth easily. Top evenly with the clam mixture and the Parmesan. Season with salt.

Carefully slide the dough onto the hot pizza stone. Cook until nicely golden brown on top and bottom, 8 to 10 minutes. Sprinkle with the parsley and crushed red pepper. Drizzle with more olive oil if desired.

This was FANTASTIC and very easy.

Enjoyed with a nice rosé champagne!


Bebe said...

That sounds wonderful. And I’d never have thought about it. How would smoked oysters work, chopped up? I would think they’d be great, too.

A whole new pizza world opens up (just no pineapple, please).

Happy Monday, happy week!

Gail said...

My husband made this last night. It was fantastic!