Pizza & Sandwiches
Grilled Clam Pizza
Description
Plump littleneck clams lend salty, briny flavor to this simple white pizza that’s topped with two kinds of cheese and plenty of garlic.
Ingredients
- 3 tablespoons extra-virgin olive oil, divided, plus more for greasing and brushing
- 1 small shallot, finely chopped (about 2 tablespoons)
- 1/2 teaspoon finely chopped garlic
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper plus more to taste
- 1 pound small littleneck clams (15 to 20 clams), scrubbed
- 1/4 cup (2 ounces) dry white wine
- 6 ounces Pizza Dough for Grilling
- 2 ounces Fontina cheese, shredded (about 1/2 cup)
- 3 tablespoons finely shredded Pecorino Romano cheese, divided
- 1 tablespoon finely chopped fresh flat-leaf parsley
- Scallions, cut lengthwise into thin, 2-inch-long strips
Directions
- Preheat a gas grill to medium-high (400°F to 450°F) on 1 side, or push hot coals to 1 side of a charcoal grill.
- When grill is almost finished preheating, place a large heavy-bottomed saucepan over lit side of grill. Heat 2 tablespoons oil in pan. Add shallot and garlic; cook, stirring often, until softened, 1 to 2 minutes. Add oregano and red pepper; cook, stirring constantly, until fragrant and garlic is lightly browned, about 45 seconds. Add clams and wine. Cover; cook, undisturbed, until clams open, 5 to 7 minutes. Remove from grill; cover with foil to keep warm. (Discard any clams that do not open.)
- Grease a large baking sheet with oil; using your hands, press to spread and flatten pizza dough on baking sheet into a 10- to 12-inch free-form square, about 1/8 inch thick.
- Lift the dough up by gently grabbing the 2 corners of dough closest to you, and drape it onto grates over lit side of grill. Grill, uncovered, until dough puffs slightly, underside is set, and grill marks appear, 1 to 2 minutes. Flip crust using tongs, and transfer to unlit side of grill. Quickly brush top of crust lightly with oil. Sprinkle evenly with Fontina and 1 1/2 tablespoons Pecorino Romano. Drizzle with remaining 1 tablespoon oil.
- Slide pizza back toward lit side of grill but not directly over heat. Cook until top is bubbly and cheese is melted, about 2 minutes, using tongs to rotate pizza often so that all sections receive high heat while ensuring bottom doesn’t burn.
- Transfer pizza to a cutting board, and arrange clams — in their shells if desired — over top, reserving clam juice in saucepan. Spoon 2 teaspoons clam juice evenly over pizza. Sprinkle with parsley and remaining 1 1/2 tablespoons Pecorino Romano. Garnish with scallions. Cut into slices, and serve immediately with remaining clam juice on the side.
