Consuming a white clam pizza at Pepe’s in New Haven continues to be on my meals bucket record. Within the meantime, I figured why not take a stab at making my very own model?
I adore pizza. New York type, conventional from Naples, Chicago deep dish, wooden burning oven, dessert type (chocolate raspberry calzone, anybody?) – deliver all of them on. I used to be very excited to see CookingLight.com ‘s latest roundup of 25 Favourite Wholesome Pizza Recipes (it’s time for me to put money into a brand new pizza stone.)
However sure, pizza may be wholesome. Load up on the veggies. Strive making your individual dough (and add in some entire grain flour.) Use rather less cheese however actually, actually good cheese. Amp up the herbs and spices.
Or prime with seafood. In relation to clams – not solely are they low in fats however these infants are tremendous excessive in iron and a fantastic supply of different minerals like selenium, manganese and phosphorus.) Now I did resort to canned clams – whereas I’m pretty comfy cooking shellfish, the comfort of canned vs. contemporary gained out on this specific day (although I do know nothing beat the style of freshly steamed clams…I’m dreaming of summer time shore days proper now.)
For the dough, I used the recipe from Citizen Mother which Sally of Actual Mother Vitamin featured in her nice submit entitled “Greatest Praise Ever: Mother, Did You Order This Pizza?” For my dough, I used 2 cups bread flour + 1 cup white entire wheat flour and lowered the salt to 1/2 teaspoon.
And I do know many say it’s a no-no to mix cheese with seafood however I break that rule nearly each time I eat shellfish. Freshly grated pecorino over seafood linguine or clam pizza? Convey it.
- Pizza dough (sufficient for 2 12-inch pizzas.) I used a variation of Citizen Mother’s recipe
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon crimson pepper flakes
- 1 (10 ounce) can entire child clams, drained with 1/2 cup clam juice reserved
- 1/2 cup dry white wine
- Cooking spray
- Cornmeal
- 4 ounces contemporary mozzarella, diced
- 2 tablespoons grated Pecorino cheese
- Flat leaf parsley
- Additional crimson pepper flakes, non-compulsory
- To make the sauce, warmth oil in a medium skillet. Saute garlic and 1/4 teaspoon crimson pepper flakes for 4 minutes, stirring regularly as to not burn the garlic.
- Add clam juice and white wine; deliver to a boil. Scale back to a simmer and prepare dinner for quarter-hour (sauce will scale back and turn out to be thicker.)
- Stir in clams and prepare dinner down one other 5 minutes, stirring sometimes.
- Preheat oven to 500 levels F.
- Roll out dough into two 12-inch pizzas. Type a slight lip on the fringe of the dough (to forestall sauce from dripping off pizza.) Place on a baking sheet coated with cooking spray and sprinkled with cornmeal.
- Unfold half of the clam sauce over prime one pizza. Repeat with different pizza.
- High every pizza with 2 ounces of mozzarella cheese and 1 tablespoon of Pecorino cheese.
- Bake (separately) for 8 – 10 minutes or till the perimeters are golden brown. Take away and prime with contemporary parsley and further crimson pepper flakes, if desired.
What are your favourite toppings for pizza? What’s the perfect pizza you’ve ever had as take out or at a restaurant? What’s your opinion on the seafood and cheese rule?
