White Clam Pizza

- Either all- purpose flour for the pizza peel or olive oil for the pizza tray or a large baking sheet
- One recipe homemade dough, preferably the Semolina Pizza Dough  or the Parmesan Pizza Dough ; or 1 pound purchased fresh dough or frozen dough, thawed; or one 12- to 14- inch store- bought, prebaked plain pizza crust
- 2 tablespoons olive oil
- 6 garlic cloves, minced
- 1â2 teaspoon red pepper flakes
- 12 ounces (3â4 pound) frozen chopped clams, thawed; or two 6- or 7- ounce cans clams, drained
- 2 tablespoons dry white wine or dry vermouth
- 2 tablespoons chopped parsley leaves
- 11â2 ounces Pecorino, finely grated
Instructions:
Although many people make their âwhiteâ pizzas with canned clams, look for frozen, chopped clams in the frozen seafood case of many supermarkets. These will give you a brighter, brinier taste, less tinned and certainly more sophisticated. Do not use dried parsley; only fresh can stand up to the clams.
- BAKING OPTIONS
- With a pizza stone. Preheat the stone in the oven at 450°F for 30 to 45 minutes; or preheat the stone on a gas grill at medium, indirect heat (about 450°F) for 30 to 45 minutes; or build an indirect, medium- heat fi re in a charcoal grill and preheat the stone for the same amount of time.
- With a pizza tray or a large baking sheet. Preheat the oven to 450°F, a gas grill to indirect, medium heat (about 450°F), or build an indirect, medium- heat coal bed around the perimeter of a charcoal grill
- Heat a large skillet over medium heat. Swirl in the olive oil, then add the garlic and red pepper fl akes. Cook, stirring constantly, for 30 seconds.
-  Stir in the clams, wine, and the parsley; bring to a simmer and cook, stirring often, until the liquid has reduced to a glaze, about 2 minutes.
- Spread the clam mixture evenly over the prepared crust, leaving a 1 â2- inch border. Top with the grated Pecorino.
-  Slide the pie from the peel to the hot stone or place the pie on its tray or baking sheet either in the oven or over the part of the grill grate thatâs not directly
- over the heat or the coals. Bake or grill with the lid closed until the crust is somewhat firm and lightly browned, 14 to 16 minutes. Slip the peel back under the pie to get the pizza off the hot stone or transfer the pie on its tray or baking sheet to a wire rack. Set aside to cool for 5 minutes before slicing.