White Clam Pizza

Source: I Am a Honey Bee

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 6

Total time: 45 minutes

INGREDIENTS

• 2 cups bread flour
• 1 packet (2 ¼ tsp) RapidRise yeast
• 1 Tbs sugar
• 1 tsp salt
• 1 cup warm water
• Cornmeal for dusting
• 1/2 cup freshly grated Italian Pecorino Romano cheese
• 6.5 oz chopped clams, drained and rinsed
• 5 oz whole baby clams, drained and rinsed
• ¼ cup chopped cooked bacon
• 2 cloves garlic, minced
• ½ tsp dried oregano
• ½ tsp crushed red pepper flakes
• 2 Tbs chopped fresh parsley
• 1 Tbs extra virgin olive oil

DIRECTIONS

• Preheat the oven to 500 degrees F at least a half hour prior to baking. Place a pizza stone or inverted baking sheet on the middle rack. Alternatively, you can use a pizza pan, but you might need to add 5 minutes to the cook time.
• In a large bowl, make the pizza dough by combining 2 cup of flour with the yeast, sugar, and salt. Make a well in the dry ingredients and add the water, then gradually mix it together to form a sticky dough. 
• On a lightly floured surface, knead the dough for about 5 minutes until it comes together and is smooth and elastic, adding an additional ¼ cup of flour if necessary.
• Form the dough into a bowl and let it rest in a warm place for 10 minutes. 
• Dust your baking sheet or pizza peel with cornmeal and stretch the dough out over it to make a 12” disc.
• Sprinkle the clams evenly over the dough, leaving about an inch around the edge for the crust. Add the cheese, then top with bacon, garlic, and oregano. Brush the crust with the olive oil.
• Transfer the pizza to the oven and bake for 10 to 15 minutes, until the crust is golden brown and the cheese has melted.
• Sprinkle the pizza with crushed red pepper and parsley. Let it rest for a few minutes before slicing and serving hot!