Clam Thin crust pizza

As I was watching "You gotta eat here" show on Food TV, I was drooling just looking at the host biting into a thin crust clam pizza that looked divine. I tried making my own version from what I saw that day and the result I have to say was fantastic ! There is nothing like home made pizza dough. However, if you find it too time consuming you may use bakery bought ones. This recipe yields 2 thin crust pizza dough .

 

 

 

 

INGREDIENTS

 

THIN CRUST PIZZA DOUGH :

3 Cups all purpose flour plus extra for dusting

1/4 cup of whole wheat flour

1 package quick rise yeast (2 1/2 tsp)

1 tbs sugar

1 tbs salt

1 1/4 cups warm water

2 tbs olive oil

2 tbs cornmeal

 

TOPPING :

2 tbs olive oil

1 tbs chopped garlic

1 can baby clams drained

2 tbs lemon juice

salt and pepper to taste

1/2 cup chopped fresh flat leaves parsley

2 cups good quality Buffalo mozzarella cheese grated

1/2 cup Romano cheese grated

 

METHOD :

• In a food processor pulse flour , yeast, salt and sugar
• With motor running, add water and olive oil in a steady stream and then pulse until dough comes together in a rough mass
• If the dough does not come together, add 1-2 tbs of water and pulse again
• Let rest for 5-10 mins and pulse again for 25-30 secs
• The dough should not be sticky , transfer to a lightly floured surface and form into a smooth ball
• Place dough in a large oiled bowl , turn to coat with oil and cover with plastic wrap
• Let the dough rise and double in size for about 1 1/2 to 2 hours
• Turn onto a lightly floured work surface punch it down and divide into 2 equal pieces
• Allow to rest for another 10 mins before proceeding with toppings

NEXT STEP :

• Drain clams and add chopped parsley leaves, lemon juice , olive oil salt and pepper set aside
• Heat oven to 500 degrees F
• Spread Pizza dough on tray . For an extra thin crust , prick with fork all around (skip this step if you like it thicker)
• Brush with the olive oil
• Sprinkle the edge with cornmeal for an extra crispy edge
• Add chopped garlic
• Add 1 cup of cheese Followed by the clams
• Add the rest of the cheese including the Romano cheese on top
• Bake until edge is golden brown and cheese is bubbly (Around 10 mins )
• Allow to rest for at least 2 mins before slicing