Consuming a white clam pizza at Pepe’s in New Haven continues to be on my meals bucket listing. 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 might be wholesome. Load up on the veggies. Strive making your personal dough (and add in some complete grain flour.) Use rather less cheese however actually, actually good cheese. Amp up the herbs and spices.
Or high with seafood. In the case of 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 Diet featured in her nice publish entitled “Greatest Praise Ever: Mother, Did You Order This Pizza?” For my dough, I used 2 cups bread flour + 1 cup white complete wheat flour and decreased 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 purple pepper flakes
- 1 (10 ounce) can complete 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 purple pepper flakes, non-compulsory
- To make the sauce, warmth oil in a medium skillet. Saute garlic and 1/4 teaspoon purple pepper flakes for 4 minutes, stirring incessantly as to not burn the garlic.
- Add clam juice and white wine; deliver to a boil. Scale back to a simmer and cook dinner for quarter-hour (sauce will cut back and grow to be thicker.)
- Stir in clams and cook 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 high one pizza. Repeat with different pizza.
- Prime every pizza with 2 ounces of mozzarella cheese and 1 tablespoon of Pecorino cheese.
- Bake (one by one) for 8 – 10 minutes or till the perimeters are golden brown. Take away and high with contemporary parsley and additional purple pepper flakes, if desired.
What are your favourite toppings for pizza? What’s one of the best pizza you’ve ever had as take out or at a restaurant? What’s your opinion on the seafood and cheese rule?
