White Pizza with Clams & Pancetta Recipe - bhaarat recipe
1 min read
Ingredients
1/4 cup olive oil
4 garlic cloves, thinly sliced
3 Tbs semolina flour
1/2 tsp salt
1/4 tsp freshly ground pepper
1 batch thin-crust pizza dough
1 tsp finely chopped fresh rosemary
2 tsp finely chopped fresh flat-leaf parsley
8 oz fresh mozzarella, sliced 1/4 inch thick
4 oz pancetta, cooked and broken into pieces
2 to 2 1/2 lb littleneck or steamer clams, shucked, drained and roughly chopped
how to make it?
1. Prepare a grill for indirect grilling over medium-high heat. Preheat a grill-top
pizza stone for at least 30 minutes, until the thermometer on the stone
registers 500°F.
2. In a small fry pan over medium-low heat, warm the olive oil. Add the garlic
and cook until it just begins to sizzle, 2 to 3 minutes. Transfer the garlic oil to
a bowl.
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3. In a small bowl, combine the semolina flour, salt and pepper. Dust a pizza
peel with 1 to 2 Tbs. of the semolina mixture. Using your hands, stretch out
half of the pizza dough into a 10- to 12-inch round and lay the dough on the
peel. Spread 1 to 2 Tbs. of the garlic oil over the dough, leaving a 1/2-inch
border. Sprinkle with half of the rosemary, parsley, cheese, pancetta and
clams.
4 Carefully slide the pizza onto the preheated pizza stone, cover the grill and
cook for 5 to 7 minutes. Uncover the grill and turn the pizza 180 degrees.
Cover the grill and continue cooking until the crust is golden, 5 to 7 minutes
more. Using the pizza peel, transfer the pizza to a cutting board and cover
with aluminum foil. Repeat to make the second pizza. Cut the pizzas into
slices and serve immediately
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