Grilled Pizzas With Clams And Bacon Recipes

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GRILLED PIZZAS WITH CLAMS



Grilled Pizzas with Clams image

A clam pizza with corn and pancetta is unexpected and delicious.

Provided by Martha Stewart

Categories     Pork Recipes

Yield Makes 6 nine-inch pizzas

Number Of Ingredients 11

2 cups dry white wine
2 1/2 pounds littleneck clams (about 2 dozen), scrubbed well
5 ounces pancetta, coarsely chopped
3 garlic cloves, finely chopped
3 cups fresh corn kernels (about 3 ears)
1 tablespoon coarsely chopped fresh oregano
2 tablespoons coarsely chopped fresh flat-leaf parsley, plus more for garnish
Coarse salt and freshly ground pepper
Pizza Dough for Grilled Pizzas
Extra-virgin olive oil
1 cup finely grated Parmesan cheese (4 ounces), plus more for sprinkling

Steps:

  • Bring wine just to a boil in a large saucepan over medium-high heat. Add clams, and cover pan. Cook, shaking pan occasionally, until clams open (check pan frequently after 8 minutes). As they open, transfer clams with a slotted spoon to a large bowl (discard any that remain closed after 10 minutes). When clams are cool enough to handle, remove from shells and coarsely chop; set aside.
  • Cook pancetta in a large skillet over medium-high heat, stirring occasionally, until crisp, 3 to 4 minutes. Transfer with a slotted spoon to paper towels to drain. Add garlic to skillet, and cook until fragrant, about 1 minute. Add corn kernels, and cook until tender and bright yellow, about 2 minutes.
  • Transfer corn to a large bowl. Stir in clams, pancetta, oregano, and parsley. Season with salt and pepper; set aside.
  • Heat a grill until medium-hot. Generously brush one side of pizza dough with oil; grill, oiled side down, until underside is golden brown and top begins to bubble, 3 to 5 minutes. Quickly brush top with oil; flip crust. Top with some of the cheese and some of the clam mixture. Grill until cheese is just melted, topping is hot, and crust is cooked through, 3 to 5 minutes more.
  • Slide pizza with a large spatula onto a cutting board. Drizzle with oil; sprinkle with more cheese. Season with salt and pepper. Repeat to make more pizzas.

NEW HAVEN CLAM PIZZA



New Haven Clam Pizza image

This appetizer is the perfect start to any meal. It's always been a big hit with our family and friends. -Susan Seymour, Valatie, New York

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 12

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1 teaspoon sugar
2-1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons canola oil
2 cans (6-1/2 ounces each) chopped clams, drained
4 bacon strips, cooked and crumbled
3 garlic cloves, minced
2 tablespoons grated Parmesan cheese
1 teaspoon dried oregano
1 cup shredded mozzarella cheese

Steps:

  • In a large bowl, dissolve yeast in water. Add sugar; let stand for 5 minutes. Add the flour, salt and oil; beat until smooth. Cover and let rise in a warm place until doubled, about 15-20 minutes., Punch dough down. Press onto the bottom and up the sides of a greased 14-in. pizza pan; build up edges slightly. Prick dough several times with a fork., Bake at 425° for 6-8 minutes. Sprinkle remaining ingredients over crust in order listed. Bake for 13-15 minutes or until crust is golden and cheese is melted. Cut into wedges.

Nutrition Facts : Calories 252 calories, Fat 9g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 519mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.

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

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