Grilled White Pizza With Clams And Bacon Recipes

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GRILLED PIZZAS WITH CLAMS AND BACON



Grilled Pizzas with Clams and Bacon image

The flavorful topping on this pizza -- briny littleneck clams with slab bacon, fresh parsley, onion, garlic, white wine, and cream -- is almost like a cooked-down New England clam chowder, concentrated and delicious. Red-pepper flakes add some flash.Clams give the creamy sauce a salty, fresh-from-the-sea essence. They're then used as a topping along with bacon and parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Yield Makes three 9-inch pizzas

Number Of Ingredients 10

2 ounces slab bacon, chopped
2 tablespoons extra-virgin olive oil, plus more for drizzling
5 garlic cloves, thinly sliced
1 onion, finely chopped
1 cup dry white wine
2 1/2 pounds littleneck clams, scrubbed well
1 cup heavy cream
1/4 teaspoon crushed red-pepper flakes
3 Grilled Pizza Dough crusts
2 tablespoons fresh flat-leaf parsley

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.

WHITE CLAM PIZZA



White Clam Pizza image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

3 large cloves garlic, chopped
1/4 cup extra-virgin olive oil, plus more for drizzling
1 pound refrigerated pizza dough
All-purpose flour, for kneading
Cornmeal, for dusting
Kosher salt
1/2 cup thinly sliced mozzarella cheese (4 ounces)
2 6.5-ounce cans chopped clams, juice drained and reserved
1/4 teaspoon dried oregano
2 tablespoons grated parmesan cheese
2 cups baby arugula
Juice of 1 lemon
Red pepper flakes, for garnish (optional)

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.

Nutrition Facts : Calories 698, Fat 33 grams, SaturatedFat 9 grams, Cholesterol 82 milligrams, Sodium 821 milligrams, Carbohydrate 63 grams, Fiber 2 grams, Protein 39 grams

GRILLED WHITE PIZZA



Grilled White Pizza image

Provided by Bobby Flay

Categories     main-dish

Time 20m

Yield 2 main course or 4 appetizer servings

Number Of Ingredients 7

1 (8-ounce) ball prepared pizza dough (bought fresh from pizzeria or frozen from market)
2 tablespoons extra-virgin olive oil, plus more for drizzling
Salt and freshly ground pepper
1 cup grated Parmesan
1/4 teaspoon red pepper flakes, or more to taste
1 tablespoon finely chopped fresh oregano leaves
Fresh basil leaves, for garnish

Steps:

  • Heat grill to high. Roll the dough into 2 (10-inch circles). Brush with olive oil and season with salt and pepper. Transfer dough to grill. When bottom side is mostly cooked through, brush with 2 tablespoons olive oil and sprinkle evenly with grated cheese, red pepper flakes, oregano, and salt and pepper. Let cook until dough is cooked through and slightly charred. Remove from grill, garnish with fresh basil, and cut into pieces.

CLAM, CHARD, AND BACON PIZZA



Clam, Chard, and Bacon Pizza image

Provided by Bon Appétit Test Kitchen

Categories     Bake     Quick & Easy     Low Cal     Dinner     Bacon     Clam     Chard     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 13

All-purpose flour (for dusting)
1 1-pound store-bought pizza dough
1 10-ounce can whole baby clams
2 slices thick-cut bacon (2 ounces), cut into 1"-wide pieces
3 garlic cloves, thinly sliced
2 tablespoons minced shallot
1 1-pound bunch Swiss chard, center stalks removed, leaves torn
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, cut into 1/2" cubes
1 tablespoon white wine vinegar
1/2 teaspoon yellow cornmeal
1 tablespoon good-quality extra-virgin olive oil
1/2 cup finely grated Parmesan

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-CHOWDER PIZZA



Clam-Chowder Pizza image

The clam pizza is thought to have been born in New Haven at Frank Pepe Pizzeria Napoletana, in the middle of the last century, and has since made its way south to New York City. My recipe honors no one particular preparation but does pay homage to the clam pan roasts of the Grand Central Oyster Bar. It uses as sauce the building blocks of a classic clam chowder - alliums slowly fried with bacon, then infused with clam juice and wine, reduced to a glaze and thickened with cream - and tops it with chopped clams, lemon zest and a spray of hot pepper flakes. This makes for a heavy pie. If you're having a hard time moving it around on the pizza peel before baking, place a sheet of parchment paper beneath the dough, which will help when you slide the pie to the hot surface of the baking stone in the oven.

Provided by Sam Sifton

Categories     pizza and calzones, main course

Time 1h15m

Yield 4 to 8 servings

Number Of Ingredients 13

12 medium-size quahog clams, usually rated "top neck" or "cherrystone," rinsed
1 1/2 cups dry white wine
1 tablespoon unsalted butter
1/4 pound slab bacon, diced
2 leeks, tops removed, halved and cleaned, then thinly sliced into half moons
3 cloves garlic, peeled and minced
3 tablespoons parsley, roughly chopped
1/2 cup heavy cream
Freshly ground black pepper, to taste
1 9-to-10-ounce ball pizza dough, ideally homemade (about 260 grams)
2 3/4 ounces fresh mozzarella, roughly torn
1 teaspoon lemon zest
Calabrian or other red-pepper flakes, to taste

Steps:

  • Place a pizza stone or tiles on the middle rack of your oven, and turn heat to its highest setting. Let it heat for at least an hour.
  • Put the clams in a large, heavy Dutch oven, add about 2 cups of water and 3/4 cup of the wine, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, chop roughly and set aside.
  • Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium low. Add bacon, and cook, stirring occasionally, until the fat has rendered and the bacon has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove bacon from fat, and set aside.
  • Add the leeks to the fat, and cook, stirring frequently, for about 5 minutes, then add the garlic and half of the parsley. Continue cooking and stirring until the leeks are soft but not brown, about 5 minutes more.
  • Stir in the remaining wine and approximately 1 cup of the reserved clam stock (save the rest for another use), and continue cooking until the liquids have reduced almost to syrup.
  • Add cream and black pepper. Let the mixture come to a bare simmer, then allow to reduce and thicken, then add reserved clams and remove from heat. (You can do all this the day before you make the pizza, then refrigerate until ready to use.)
  • Make the pizza. Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Using a pastry brush or a spoon, lightly paint the surface of the dough with some of the cream from the clams, leaving a half-inch border all around. Then top the pizza with the chopped clams, bacon and leeks, and the cheese. (If there is any remaining liquid, you can lightly - lightly! - drizzle the pie with it.)
  • Shake the pizza peel slightly to make sure the dough is not sticking. (Gently lift any sections that are sticking, and sprinkle the peel with flour.) Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Sprinkle with the remaining parsley, the lemon zest and red-pepper flakes to taste, then serve.

Nutrition Facts : @context http, Calories 415, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 22 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 665 milligrams, Sugar 3 grams, TransFat 0 grams

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Top Asked Questions

What do you put on a clamshell pizza?
This recipe calls for pizza dough, large, hard-shell clams, kosher salt, freshly squeezed lemon juice, virgin olive oil, chopped onion, red bell pepper, garlic cloves, vine-ripe tomatoes, fresh oregano springs, ricotta cheese, pound bacon, grated pecorino, and fresh flat-leaf parsley.
How to cook clams on pizza dough?
Directions. 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.
How do you make a homemade garlic pizza?
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.
What do you put in a pizza crust salad?
The recipe calls for store-bought pizza dough, chopped clams, cloves garlic, dried red-peppers flakes, salt, olive oil, mixed salad greens, fresh-ground black pepper, wine vinegar, and cherry tomatoes. The green salad needs to be tossed with virgin oil, cherry tomatoes, vinegar, salt, and black pepper.

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