Clam Pizza

Recipe courtesy of Anne Burrell

Show: Worst Cooks in America

Episode: Leftovers Again?

Clam Pizza

Name: Clam Pizza
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT2H15M0.000S
Yield: 2 pizzas
Ingredients: Pizza Dough, recipe follows; All-purpose flour, for dusting; Clam Sauce, recipe follows; 1/2 cup shredded mozzarella; 1/4 cup grated Parmesan; 1/4 cup sliced banana peppers; 1/2 cup warm water; 1 1/2 teaspoons active dry yeast; 1/2 teaspoon sugar; 1 1/2 cups all-purpose flour, plus more for dusting; 1/2 teaspoon kosher salt; 2 tablespoons extra-virgin olive oil, plus more for greasing bowl; 1 pound littleneck clams; 1 onion, diced; Olive oil, for sweating the onions; 1 quart crushed tomatoes; 2 cloves garlic, smashed; Pinch crushed red pepper; Salt

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Level: Intermediate

Total: 2 hr 15 min (includes rising time)
Active: 45 min

Yield: 2 pizzas

Level: Intermediate

Total: 2 hr 15 min (includes rising time)
Active: 45 min

Yield: 2 pizzas

Ingredients

Pizza Dough, recipe follows

All-purpose flour, for dusting

Clam Sauce, recipe follows

1/2 cup shredded mozzarella

1/4 cup grated Parmesan

1/4 cup sliced banana peppers

Pizza Dough:

1/2 cup warm water

1 1/2 teaspoons active dry yeast

1/2 teaspoon sugar

1 1/2 cups all-purpose flour, plus more for dusting

1/2 teaspoon kosher salt

2 tablespoons extra-virgin olive oil, plus more for greasing bowl

Clam Sauce:

1 pound littleneck clams

1 onion, diced

Olive oil, for sweating the onions

1 quart crushed tomatoes

2 cloves garlic, smashed

Pinch crushed red pepper

Salt

Directions

Place a pizza stone in the oven and preheat to 450 degrees F.
Portion the pizza dough into six golf ball-size pieces; wrap four of the pieces in plastic and refrigerate for later use. Dust a work surface with flour and roll out the remaining two pieces of dough into your desired shape.
Top the pizzas with the Sauce, mozzarella, Parmesan and banana peppers; transfer to the pizza stone and bake for 15 minutes. Top with the reserved clams from the Sauce.

Pizza Dough:

Yield: about 12 ounces (enough for 6 individual pizzas)

Add the warm water, yeast and sugar to a small bowl; stir to combine. Let sit until the water bubbles and smells very yeasty, 15 minutes.
Combine the flour and salt in a large mixing bowl. Make a well in the center of the flour and add the olive oil and the yeast mixture. Using a fork, gradually stir most of the flour into the yeast mixture. Turn out the dough onto a flour-dusted work surface and knead until smooth.
Lightly coat the mixing bowl with oil and return the dough to the bowl. Cover the bowl with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour.

Clam Sauce:

Steam the clams in a medium pot. Remove the clams from their shells and chop half; reserve the other half for topping the pizzas.
Sweat the onions in a pan with olive oil for about 5 minutes. Add the tomatoes, garlic, crushed red pepper, a splash of water, the chopped clams and some salt. Bring to boil, turn down the heat and simmer for 5 minutes.

My Private Notes

Show: Worst Cooks in America

Episode: Leftovers Again?

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Pizza Dough:

Clam Sauce:

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