Contact
Privacy

Clams Casino Pizza - recipe Pizza Dough

You may also like
Wallpapers HDFamous QuotesSong Lyrics & Chords
Categories:
recipe Pizza Dough hard-shell clams salt bay leaves freshly squeezed lemon juice kosher salt extra-virgin olive oil onion red bell pepper garlic tomatoes oregano sprigs Ricotta cheese bacon freshly grated Pecorino handful active dry yeast sugar water kosher salt extra-virgin olive oil flour
Viewed: 55 - Published at: 7 years ago

Ingredients

  • 1 recipe Pizza Dough, recipe follows
  • 2 dozen large hard-shell clams, such as cherrystone or chowder clams
  • 1/2 teaspoon salt
  • 2 bay leaves
  • 1 teaspoon freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 red bell pepper, cored, seeded, and chopped
  • 2 garlic cloves, chopped
  • 2 medium vine-ripe tomatoes, seeded and chopped
  • 2 fresh oregano sprigs, leaves striped from the stem
  • 1 (15-ounce) container ricotta cheese
  • 1/2 pound bacon strips, sliced
  • 1/2 cup freshly grated pecorino
  • 1 handful fresh flat-leaf parsley, chopped
  • 1 package active dry yeast
  • 1 teaspoon sugar
  • 1 cup warm water
  • 1 tablespoon kosher salt
  • Extra-virgin olive oil
  • 3 cups 00 flour, plus more for dusting

Method

  • Make the pizza dough as directed in the master recipe.
  • Stick a pizza stone in the oven and preheat them to 500 degrees F.
  • Wash and scrub clams well to remove the exterior sand.
  • Fill a steamer or pot with 1-inch of water, add 1/2 teaspoon of salt, and toss in the bay leaves.
  • Heat until the water is simmering and then add the clams.
  • Cover and steam for 5 to 10 minutes until the clams open - discard any that do not.
  • Remove the clams from the shells, coarsely chop them up, and put in a bowl.
  • Add the lemon juice, a drizzle of olive oil, and season with salt and pepper; set aside.
  • Coat a saute pan with 2 tablespoons of the olive oil and place over medium heat.
  • When the oil gets hazy, add the onion, bell pepper, garlic, tomatoes, and oregano.
  • Cook and stir until the vegetables have cooked down and are really soft, about 10 minutes; season with salt and pepper.
  • Remove from the heat.
  • Spread the ricotta evenly on the crust with a back of a spoon.
  • Scatter the chopped clams all around and top with the sauteed red pepper mixture.
  • Distribute the pieces of bacon on top.
  • Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp, and the cheese is bubbly.
  • Before cutting the pizza into slices, drizzle with olive oil, grate pecorino on top, and shower with chopped parsley.
  • In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve.
  • Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
  • Turn the mixer on low and add the salt and 2 tablespoons of olive oil.
  • Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated.
  • When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook.
  • Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time.
  • Mix until the dough gathers into a ball, this should take about 5 minutes.
  • Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic.
  • Form the dough into a round and place in a lightly oiled bowl, turn it over to coat.
  • Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e.
  • over a gas pilot light) until doubled in size, about 1 hour.
  • This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.
  • Once the dough is domed and spongy, turn it out onto a lightly floured counter.
  • Roll and stretch the dough into a cylinder and divide into 3 equal pieces.
  • Cover and let rest for 10 minutes so it will be easier to roll out.
  • Roll or pat out a piece of dough into a 12-inch circle, about 1/8-inch thick.
  • Dust a pizza paddle with flour and slide it under the pizza dough.
  • Brush the crust with a thin layer of olive oil, and top with your favorite flavors.
  • Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp.
  • Repeat with the remaining dough.
  • Yield: 3 pizza crusts

Related Posts:

You may also like:

Categories