Grilled Pizzas with Clams
A clam pizza with corn and pancetta is unexpected and delicious.
- Yield: Makes 6 nine-inch pizzas
Source: Martha Stewart Living, May 2004
- 2 cups dry white wine
- 2 1/2 pounds littleneck clams (about 2 dozen), scrubbed well
- 5 ounces pancetta, coarsely chopped
- 3 garlic cloves, finely chopped
- 3 cups fresh corn kernels (about 3 ears)
- 1 tablespoon coarsely chopped fresh oregano
- 2 tablespoons coarsely chopped fresh flat-leaf parsley, plus more for garnish
- Coarse salt and freshly ground pepper
- Pizza Dough for Grilled Pizzas
- Extra-virgin olive oil
- 1 cup finely grated Parmesan cheese (4 ounces), plus more for sprinkling
Bring wine just to a boil in a large saucepan over medium-high heat. Add clams, and cover pan. Cook, shaking pan occasionally, until clams open (check pan frequently after 8 minutes). As they open, transfer clams with a slotted spoon to a large bowl (discard any that remain closed after 10 minutes). When clams are cool enough to handle, remove from shells and coarsely chop; set aside.
Cook pancetta in a large skillet over medium-high heat, stirring occasionally, until crisp, 3 to 4 minutes. Transfer with a slotted spoon to paper towels to drain. Add garlic to skillet, and cook until fragrant, about 1 minute. Add corn kernels, and cook until tender and bright yellow, about 2 minutes.
Transfer corn to a large bowl. Stir in clams, pancetta, oregano, and parsley. Season with salt and pepper; set aside.
Heat a grill until medium-hot. Generously brush one side of pizza dough with oil; grill, oiled side down, until underside is golden brown and top begins to bubble, 3 to 5 minutes. Quickly brush top with oil; flip crust. Top with some of the cheese and some of the clam mixture. Grill until cheese is just melted, topping is hot, and crust is cooked through, 3 to 5 minutes more.
Slide pizza with a large spatula onto a cutting board. Drizzle with oil; sprinkle with more cheese. Season with salt and pepper. Repeat to make more pizzas.