Grilled Pizza with Clams, Arugula and Peppers

I love seafood but most kids could not appreciate it especially if the recipe is pretty simple. The solution? Put it on a pie as a pizza topping just like this grilled pizza with clams from The Framed Table. 

Ingredients:

Pizza Dough
1 package instant dry active yeast
1 cup warm water
½ tablespoon sugar
3 cups all-purpose flour (more or less as needed)
2 tbsp olive oil
1½ teaspoon salt

Paul’s Pizza Sauce
6 oz tomato paste
1 cup water
1 tsp dried oregano
1 dried basil
3 cloves garlic, finely chopped
? cup red wine (we used zinfandel)
½ tsp ground black pepper
½ tsp sea salt
1 tbsp olive oil

Pizza Toppings (for 1 pizza)
2 cans chopped clams, drained
1 large ball fresh mozzarella
1 bunch fresh arugula
1 bunch fresh basil (italian or thai)
banana peppers
roasted red peppers

Directions: 
Pizza Dough
  1. Add the water, yeast, sugar and ½ cup of flour into a large bowl. Stir until combined and let stand for 20 minutes as bubbles form.
  2. Add salt, olive oil, 2 cups flour and stir until you are able to turn the dough out onto a floured work surface.
  3. Knead dough for 10 minutes, while introducing more flour in small amounts to keep dough from sticking to the kneading board. Continue until dough is soft and pliable yet still a little bit sticky.
  4. Shape the dough into a ball and put it in a large oiled bowl where it will rise. Use your hands to coat the dough itself with a thin layer of oil to keep it from getting dry.
  5. Cover the bowl with a towel and put it in a warm spot until the dough doubles in size (about 2 hours).
  6. Gently push down on the dough with your fists and then separate it into 2 sections, forming each into a ball. Place each ball into large sealable plastic bags, or wrap well with plastic wrap, and refrigerate until ready to use (overnight is OK).
  7. When it’s time to make your pizzas, allow the dough to sit on the counter to come up to room temperature first

Paul’s Pizza Sauce
  1. In a small sauce pan, add the water and tomato paste and bring to simmer. 
  2. Reduce heat promptly to prevent the mixture from splattering, then add all the other ingredients, stirring well to combine.
  3. Once all ingredients are combined, turn the heat down to the very lowest setting for at least an hour to reduce to a thick sauce, stirring occasionally. Adjust salt and pepper to taste and reserve for your pizza.
  4. Assembly and Grilling
  5. Place the baking stone on the grill grates and pre-heat your gas grill, lid closed, to about 450 to 475F. Take one ball of dough out of the fridge and bring to room temperature, about 20 minutes. Stretch gently to a create a circular shape and lay onto a flour-dusted pizza peel, a thin cutting board, or rimless cookie sheet. Note that an oval or amoeba-like shape is OK too if the dough refuses to become circular.
  6. Gently spread 1 tsp olive oil on surface of the dough, then add a few tablespoons of sauce, spreading with the back of a spoon. Tear pieces of fresh mozzarella and spread evenly on top of the tomato sauce, then follow up with clams and peppers, and torn pieces of arugula and basil.
  7. Open the grill lid, and carefully shimmy the pizza off the floured board onto the pre-headed pizza stone. This takes some practice, and it can help to have a spatula handy to guide the pizza onto the stone. Close the lid back down and cook for about 7 to 10 minutes. Check by peeking quickly after 7 minutes – don’t leave the lid open too long so that the heat is not lost, and monitor the temperature so that the heat doesn't get above 475F. Pizza is done when crust is toasted brown, and cheese has begun to brown and bubble. Adjust cooking time to personal preference for desired “doneness.”
  8. Carefully remove the pizza from the stone using a peel, or large spatula and transfer to a cutting board to cool for a few minutes. Seriously, WAIT 5 minutes, this pie will be very, very, very hot.
  9. Sprinkle some fresh leaves of arugula and basil over the pizza before cutting and serving.
  10. Once all slices have disappeared, make sure the pizza stone and grill have returned to 475F, then repeat the process with the 2nd ball of dough, and either more of the same toppings or whatever you can’t wait to try next.

Posted by Diane Araga, on August 9, 2013 at 8:00 AM