Grilled Pizzas With Clams Food

NEW YORK STYLE PIZZA WITH CLAMS AND BROCCOLI RABE

Steps:

• Make the dough. Toward the end of the rising time, preheat the oven to 500˚ F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. Put the clams in a large bowl of cold water; let sit 20 minutes to remove any excess grit.
• Meanwhile, bring a pot of salted water to a boil. Add the broccoli rabe and cook until bright green and just tender, 2 to 3 minutes. Drain and transfer to a large bowl of ice water. Drain and pat dry, then roughly chop.
• Drain the clams and rinse under cold water. Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring, until softened, 2 to 3 minutes. Add the garlic and cook until softened, 1 minute. Stir in the wine, oregano and clams. Cover and cook until the clams open, 5 to 7 minutes. Transfer the clams to a bowl with tongs, reserving the cooking liquid in the skillet; discard any unopened clams.
• Simmer the clam cooking liquid over medium heat until reduced by two-thirds, 10 to 15 minutes. Reduce the heat to low and whisk in the heavy cream. Return the heat to medium, bring to a simmer and cook until thickened and the sauce coats the back of a spoon, 2 to 4 minutes. Let cool until slightly thickened, about 5 minutes; discard the oregano sprigs. Remove the clams from their shells and roughly chop.
• Working on a floured or cornmeal-dusted piece of parchment, gently stretch and press the dough into a 12- to 13-inch round. Sprinkle all over with the Parmesan, then top with the clam sauce (the sauce will spread as it bakes). Top with the clams, broccoli rabe and Calabrian chiles.
• Transfer the pizza (on the parchment) to the hot stone and bake until the crust is golden brown, 12 to 15 minutes. Slide the pizza onto a cutting board and let cool slightly. Sprinkle with parsley and serve with lemon wedges.
• Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
• Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
• Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.)
• If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.

WHITE CLAM PIZZA

Steps:

• Preheat the oven to 500 degrees. Place a pizza stone or inverted rimmed baking sheet on the bottom rack.
• Mix the garlic and 1/4 cup olive oil in a small bowl. Knead the dough about 6 times on a lightly floured surface. Roll and stretch into a 12-inch round. Place the dough on a pizza peel, or another inverted baking sheet, dusted with cornmeal.
• Brush half of the garlic-oil over the dough; season with salt. Scatter the mozzarella and clams over the crust; drizzle with 2 tablespoons of the reserved clam juice and the remaining garlic-oil. Sprinkle with the oregano, parmesan, and salt to taste. Slip the pizza onto the preheated pizza stone or baking sheet (the cornmeal will help it slide off). Bake until the crust is light brown, 13 to 15 minutes.
• Just before the pizza is done, drizzle the arugula with olive oil and lemon juice. Slice the pizza; top each piece with arugula and season with red pepper flakes, if desired.

WHITE CLAM PIZZA

Steps:

• Preheat the oven to 425 degrees F.
• In a small bowl, combine the clams, the reserved clam juice, olive oil, oregano, crushed red pepper flakes, garlic, a pinch of salt and a pinch of pepper. Set aside.
• Spread the pizza dough into a large oval on a baking sheet. Brush with olive oil, then sprinkle with salt and pepper. Sprinkle with the mozzarella and half of the Pecorino Romano. Scatter over the clam mixture, leaving a 1/2-inch border around the edge of the dough.
• Bake until the crust is golden and crisp, about 15 minutes.
• Transfer to a cutting board and sprinkle over the remaining Pecorino Romano, some fresh oregano leaves and more red pepper flakes. Slice and serve.

CLAM, CHARD, AND BACON PIZZA

Steps:

• Preheat oven to 500°F. Fill a large bowl with boiling water. Place a baking sheet over; dust with flour. Place dough on baking sheet; cover loosely with plastic wrap and let sit for 10 minutes to soften. Flip dough; cover and let sit 10 minutes longer.
• Meanwhile, drain clams, reserving liquid. Cook bacon in a 12" cast-iron skillet over medium heat, stirring occasionally, until lightly browned, 4-5 minutes. Transfer bacon to a paper towel-lined plate. Add garlic and shallot to drippings in skillet and cook, stirring occasionally, until softened, about 2 minutes. Stir in chard and 1/2 cup reserved clam liquid and cook, stirring, until chard is just wilted, about 2 minutes. Season to taste with salt and pepper. Stir in butter, vinegar, and as many clams as you'd like. Transfer mixture to a medium bowl.
• Wipe out skillet and heat over medium-high heat until very hot. Roll out dough on a lightly floured surface to a 12" round. Sprinkle skillet with cornmeal and transfer dough to skillet. Brush top of dough with oil. Cook, shaking pan occasionally and turning pan to avoid hot spots, until bottom of dough is golden and crispy, 6-8 minutes.
• Spread chard mixture over dough. Bake until crust is golden and cooked through, 6-8 minutes. Scatter bacon and cheese over; cook just until cheese is melted, 2-3 minutes longer.

CLAM PIZZA WITH RED SAUCE

Steps:

• Prepare sauce: Heat 1 tablespoon olive oil in a saucepan over medium heat. Add onion and saute for 2 minutes. Add garlic and saute until fragrant, about 1 minutes. Stir in tomato paste. Add crushed tomatoes and season with oregano, salt, and pepper. Simmer pizza sauce for about 20 minutes.
• While the sauce is simmering, preheat the oven to 400 degrees F (200 degrees C).
• Brush pizza crust with remaining 1 tablespoon olive oil and spread with a thin layer of hot pizza sauce. Sprinkle with 1/4 cup Parmesan cheese and 1/4 cup Italian cheese blend. Evenly sprinkle with clams, sun-dried tomatoes, pineapple, and basil. Sprinkle with remaining cheeses.
• Bake in the preheated oven until cheese is melted, 10 to 12 minutes.

NEW HAVEN CLAM PIZZA

Steps:

• In a large bowl, dissolve yeast in water. Add sugar; let stand for 5 minutes. Add the flour, salt and oil; beat until smooth. Cover and let rise in a warm place until doubled, about 15-20 minutes., Punch dough down. Press onto the bottom and up the sides of a greased 14-in. pizza pan; build up edges slightly. Prick dough several times with a fork., Bake at 425° for 6-8 minutes. Sprinkle remaining ingredients over crust in order listed. Bake for 13-15 minutes or until crust is golden and cheese is melted. Cut into wedges.

GRILLED PIZZAS WITH CLAMS

Steps:

• Bring wine just to a boil in a large saucepan over medium-high heat. Add clams, and cover pan. Cook, shaking pan occasionally, until clams open (check pan frequently after 8 minutes). As they open, transfer clams with a slotted spoon to a large bowl (discard any that remain closed after 10 minutes). When clams are cool enough to handle, remove from shells and coarsely chop; set aside.
• Cook pancetta in a large skillet over medium-high heat, stirring occasionally, until crisp, 3 to 4 minutes. Transfer with a slotted spoon to paper towels to drain. Add garlic to skillet, and cook until fragrant, about 1 minute. Add corn kernels, and cook until tender and bright yellow, about 2 minutes.
• Transfer corn to a large bowl. Stir in clams, pancetta, oregano, and parsley. Season with salt and pepper; set aside.
• Heat a grill until medium-hot. Generously brush one side of pizza dough with oil; grill, oiled side down, until underside is golden brown and top begins to bubble, 3 to 5 minutes. Quickly brush top with oil; flip crust. Top with some of the cheese and some of the clam mixture. Grill until cheese is just melted, topping is hot, and crust is cooked through, 3 to 5 minutes more.
• Slide pizza with a large spatula onto a cutting board. Drizzle with oil; sprinkle with more cheese. Season with salt and pepper. Repeat to make more pizzas.

GRILLED PIZZAS WITH CLAMS AND BACON

Steps:

• Cook bacon in a large pot over medium-low heat until fat is rendered and bacon is crisp, about 10 minutes. Transfer bacon to a plate using a slotted spoon. Add oil, garlic, and onion to pot. Cook, stirring occasionally, until softened, about 4 minutes.
• Add wine and clams. Bring to a simmer. Cook, covered, until clams open, about 5 minutes. Transfer clams to a plate using a slotted spoon. Discard any unopened clams. Remove remaining clams from shells.
• Strain cooking liquid through a fine sieve, and return to pot. Add cream, and cook over medium heat until thick and reduced to 1 cup, about 10 minutes. Add red-pepper flakes.
• Preheat oven to 400 degrees (or heat grill to medium). Spoon 1/3 cup sauce over each grilled pizza crust. Top with reserved clams and bacon. Bake or grill, covered with lid, directly on grates, until sauce is bubbling, 5 to 7 minutes (time may vary slightly if grilling). Remove from oven or grill. Top with parsley, and drizzle with oil.