Clams and Bacon Pizza

Ingredients: (pizza dough)Clams and Bacon Pizza

3 3/4 cups bread flour
2 1/2 teaspoons active dry yeast
1 teaspoon salt
1 teaspoon sugar
1 1/3 cup water, room temp’
extra virgin olive oil

Ingredients: (toppings)

2 (1 lb.) packages of clams
2 shallots, finely chopped
2 garlic cloves, sliced
1 cup dry white wine
2 sprigs thyme
1 lb. bacon, sliced
1/2 cup crème fraîche or sour cream
1 tablespoon flour
2 egg yolks
parsley, chopped
extra virgin olive oil

Preparations: (pizza dough)

In a bowl, stir together the flour, yeast, salt and sugar. Add the water and, using a wooden spoon mix until blended, at least 30 seconds. Cover the bowl and let it sit at room temperature until the dough has more than doubled in volume, about 2 hours.

Remove the dough from the bowl onto a floured surface, divide into two halves and cover with moistened kitchen towel for 30 minutes.

When ready to cook, roll out the dough on a floured surface to the desired size and thickness. Place on a floured pizza peel or the back of a baking tray. Brush olive oil over the whole surface.

Preparations: (making the pizza)

Place a pizza stone in the oven and preheat to 500′F.

In a large skillet, cook the bacon until it renders some of it fat. Place on paper towel and cut into pieces.

Add the shallots, garlic and thyme to the same skillet over high heat. Add the clams and white wine. Cover with a lid and let the clams steam open for 5 to 7 minutes. Remove the opened clams to a tray to cool, reduce the liquid for a few minutes. Remove the clams from their shells, discard the shells, mix them in with the cooked shallots and garlic and some of the cooking liquid.

In a bowl, mix the crème fraîche with the flour and egg yolks.

Brush olive oil over the whole surface of the pizza and top with the crème fraîche mixture, the clams and bacon pieces.

Bake until crisp, bubbly and golden. About 10 minutes but timing varies depending on ovens.

Sprinkle with chopped parsley and serve immediately.

About Clark Fish

With over 25 years of experience, Clark Fish gets you. We understand that our clients require care and individual attention to specific needs. We’ll get you high quality, hassle free fish, and seafood that add value to any restaurant, hotel, resort, country club, or wholesaler's line of products. It’s just that good! We want you to be satisfied and you will be. Clark Fish is registered with the FDA, HACCP approved facility, and are inspected by the Florida Department of Agriculture.
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