Grilled Pizzas with Clams and Bacon
The flavorful topping on this pizza -- briny littleneck clams with slab bacon, fresh parsley, onion, garlic, white wine, and cream -- is almost like a cooked-down New England clam chowder, concentrated and delicious. Red-pepper flakes add some flash. Clams give the creamy sauce a salty, fresh-from-the-sea essence. They're then used as a topping along with bacon and parsley.
- Total Time:
- Servings: 3
- Yield: Makes three 9-inch pizzas
Source: Martha Stewart Living, July 2011
- 2 ounces slab bacon, chopped
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 5 garlic cloves, thinly sliced
- 1 onion, finely chopped
- 1 cup dry white wine
- 2 1/2 pounds littleneck clams, scrubbed well
- 1 cup heavy cream
- 1/4 teaspoon crushed red-pepper flakes
- 3 Grilled Pizza Dough crusts
- 2 tablespoons fresh flat-leaf parsley
Cook bacon in a large pot over medium-low heat until fat is rendered and bacon is crisp, about 10 minutes. Transfer bacon to a plate using a slotted spoon. Add oil, garlic, and onion to pot. Cook, stirring occasionally, until softened, about 4 minutes.
Add wine and clams. Bring to a simmer. Cook, covered, until clams open, about 5 minutes. Transfer clams to a plate using a slotted spoon. Discard any unopened clams. Remove remaining clams from shells.
Strain cooking liquid through a fine sieve, and return to pot. Add cream, and cook over medium heat until thick and reduced to 1 cup, about 10 minutes. Add red-pepper flakes.
Preheat oven to 400 degrees (or heat grill to medium). Spoon 1/3 cup sauce over each grilled pizza crust. Top with reserved clams and bacon. Bake or grill, covered with lid, directly on grates, until sauce is bubbling, 5 to 7 minutes (time may vary slightly if grilling). Remove from oven or grill. Top with parsley, and drizzle with oil.