White Pizza with Clams & Pancetta
1/4 cup olive oil 2 tsp finely chopped fresh
4 garlic cloves, thinly sliced flat-leaf parsley
3 Tbs semolina flour 8 oz fresh mozzarella,
1/2 tsp salt sliced 1/4 inch thick
1/4 tsp freshly ground pepper 4 oz pancetta, cooked and
1 batch thin-crust pizza dough broken into pieces
1 tsp finely chopped fresh rosemary 2 to 2 1/2 lb littleneck or steamer clams,
shucked, drained and
roughly chopped
Procedure
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.
White Pizza3
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.
Servings: 4
