Favorite Recipes of Maverick Swaniel Harrienger

{July 9, 2013}   Garlicky Clam Grilled Pizza (Cooking Light: Crave! [2013])

1 cup warm water

10 ounces bread flour

1 package dry yeast

10 teaspoons olive oil, divided

.5 teaspoon kosher salt

Cooking spray

2 tablespoons yellow cornmeal

2 tablespoons butter

.33 cup chopped shallots

6 minced garlic cloves

.5 cup dry white wine

60 scrubbed small clams in shells

.5 cup grated fresh Parmigiano Reggiano cheeese

1 tablespoon each finely chopped fresh flat leaf parsley and oregano

  1. Pour .75 cup warm water in stand mixer bowl with attached dough hook.  Weigh or lightly spoon flour into dry measuring cups + spoons; level with a knife. Add flour to .75 cup warm water; mix until combined.  Cover and let stand 20 m.  Combine .25 cup warm water and yeast in small bowl; let stand 5 m.  Add yeast mix, 4 teaspoons oil, and salt to flour mix; mix 5 m.  Place dough in large bowl coated with cooking spray.  Refrigerate 24 h.
  2. Remove dough from refrigerator.  Let stand, covered, 1 h.  Punch dough down.  Press dough into 12″ circle on lightly floured baking sheet, without raised edges, sprinkled with cornmeal.  Crimp edges to form a .5″ border.  Cover dough loosely with plastic wrap.
  3. Preheat grill to high heat.
  4. Heat Dutch oven over medium high heat.  Add 2 tablespoons oil to pan; swirl to coat.  Add butter; swirl until butter melts.  Add shallots; saute 2 m.  Add garlic; saute 1 m.  Stir in wine and clams; bring to a boil.  Cover and cook 8 m; discard any unopened shells.  Remove clams from pan using a slotted spoon.  Strain cooking liquid through fine sieve over bowl, saving solids.  Reserve liquid for future use.  Remove clams from shells; discard shells.  Chop clams, toss with reserved solids.
  5. Remove plastic wrap from dough.  Place dough, cornmeal side up, on grill rack coated with cooking spray; grill 4 m.  Turn dough over; grill 3 minutes.  Remove from grill.  Spread clam mix evenly over top side of crust, leaving a .5″ border; top with cheese.  Return pizza to grill rack; grill 4 m.  Remove from grill.  Sprinkle with parsley and oregano.  Cut pizza into 10 wedges.  Serves 5.

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