A twist on two classics - this pizza has fresh clams, a clam bechamel, thinly sliced potatoes and crispy lardons! Can be cooked in the oven or over the grill! Top with fresh celery leaves!
Course Main Course
Keyword bacon, clams, pizza
Prep Time 1hour
Cook Time 1hour
Total Time 2hours
for seafood béchamel
3/4cupseafood stock or clam juice
1/4cupheavy whipping cream
1tablespoonchopped celery leaves
3-4sprigs fresh thyme
1poundstore-bought pizza doughI used the dough found chilled in the bakery department
3smallred skinned potatoesvery thinly sliced
5brussel sproutsvery thinly sliced
1/2red onionvery thinly sliced crosswise
1/4poundcrispy cooked baconchopped
seafood béchamelrecipe above
flour for rolling out dough
corn meal for the pizza stone
Make the béchamel
In a small saucepan, melt the butter over medium high heat. Sprinkle in the flour, salt and pepper stirring constantly until smooth and bubbly, about a minute. Gradually add the stock, stirring constantly until thick and smooth. Stir in the whipping cream and remove from heat. Add the vermouth and celery leaves and stir until combined. Set aside. (Can be made a day ahead).
Place the pizza stone in the oven. Turn the oven on to 500 degrees.
For the clams
Soak the clams in 5 cups cool water with kosher salt. (Note: do not use iodized salt as it will kill the clams). Let soak for 10 minutes. Scrub the clams clean of any dirt or grit and set aside.
Layer the sliced onion, thyme and garlic in a medium skillet. Add remaining cup of water and cover. Heat to boiling. Add the clams to the pan and cover tightly. Steam the clams for 3-4 minutes until they begin to open up. Remove the clams from their shells. Chop clams if they are on the large side. Transfer clams to a bowl.
To assemble the pizza
Prep all of the toppings before you start to roll out the dough and place them by the stove. Clear the cooktop area on your stove.
Dust a work surface with flour. Divide the dough into fourths. Place 1/4 of the dough on the flour and sprinkle the top with a little extra to prevent it from sticking. Work the dough with your fingers to flatten it out. If you know how to twirl pizza dough, knock yourself out! If you don't (I don't) use a rolling pin to flatten the dough to about 1/4" thick.
With oven mitts, carefully transfer the pizza stone to the cooktop. Be careful - it's hot!
Sprinkle cornmeal on the pizza stone.
Lift the edges of the pizza dough and transfer the dough to the pizza stone. Working quickly, sprinkle a 1 teaspoon olive oil over the dough.
Top the pizza with 1/4 each of potato slices, brussel sprouts, béchamel, onion, thyme, bacon and chopped clams. Don't overdress the pizza-- or it will be goopy.
Return the pizza stone to the oven and cook for 7-8 minutes until crust is browned and crisp and toppings are bubbling. Use a pizza peel or stainless steel spatula to transfer the pizza to a cutting board. Let cool for 1-2 minutes before slicing. Serve. Repeat the process for the remaining pizzas.