Genuine Pizza by Michael Schwartz

Author:Michael Schwartz
Language: eng
Format: epub
Publisher: Abrams
Published: 2019-09-09T16:00:00+00:00

CLAM PIZZA

Everyone needs an excellent clam pizza in his or her toolbox, and this is mine. My favorite touch here is the preserved lemon, which makes for an excellent complement to the briny clams.

WITH PRESERVED LEMON, PARMIGIANO-REGGIANO, AND MINT MAKES 1 (12-INCH/30.5-CM) PIZZA

1 (8-ounce/225-g) ball Pizza Dough (this page), at room temperature

Flour, for rolling

½ cup (110 g) shucked raw clams with brine

¼ cup (25 g) finely grated Parmigiano-Reggiano cheese

¼ cup (25 g) finely grated Pecorino-Romano cheese

1 tablespoon chopped Preserved Lemons rind (this page) or store-bought

1 tablespoon chopped flat-leaf parsley

Pinch crushed red pepper

Extra-virgin olive oil

6 mint leaves, torn

At least 30 minutes before baking, place a pizza stone or baking sheet on a baking rack in the top third of the oven, and preheat the oven to 500°F (260°C).

After you have made your dough according to the instructions on this page, allow the dough to come to room temperature for about 1 hour before making your pizza. Dip the dough into a little flour, shaking off the excess, and set on a clean, lightly floured counter. Start stretching the dough with your hands, turning the ball as you press down the center. Then, using either your hands or a rolling pin (if you’re finding stretching the dough by hand to be tricky), work the dough until you form a 12-inch (30.5-cm) circle. If any holes form in the dough, patch them up so the topping does not seep through.

Dust a wooden pizza peel with flour (if you don’t have a peel, use an upside-down baking sheet generously dusted with flour) and slide it in under the dough.

Combine the clams and brine with 1 tablespoon water in a small bowl. Sprinkle the Parmigiano and Pecorino over the dough. Top with the clams with their brine, lemon rind, parsley, and crushed red pepper. Drizzle with a bit of oil.

Slide the prepared pizza onto the hot pizza stone or baking sheet and bake until the crust is properly browned, 8 to 10 minutes. Check the bottom of the pizza to make sure it has been cooked well—it should be rich brown and burnished. Transfer the pizza to a cutting board, garnish with the mint, and cut into slices. Serve immediately.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.