Clam Pizza With Red Sauce
This unexpected clam pizza skips white sauce for bold red, layered with goat cheese, feta, and fresh mozzarella on a sourdough crust made with a custom flour blend.
Calories per serving: 336kcal
Ingredients
~~ Sourdough Starter ~~
- 1/2 cup (125 g) sourdough starter
- 1 cup (125 g) *flour
- 1 cup (236.59 ml) water, lukewarm
~~ Pizza Dough ~~
- 1 cup (125 g) 00 flour
- 3/4 cup (93.75 g) bread flour
- 1/4 cup (31.25 g) *flour
- 1/4 cup (59.15 ml) milk
- 1 teaspoon (0.99 teaspoon) Frozen Pizza spice
- 1 teaspoon (0.99 teaspoon) basil
- 1 teaspoon (0.99 teaspoon) salt
~~ Pizza Sauce ~~
- 1 cup (245 g) tomato sauce
- 1 teaspoon (0.99 teaspoon) garlic powder
- 1 teaspoon (0.99 teaspoon) Tuscan Sunset
- 1/2 teaspoon (0.49 teaspoon) chili flakes
- 1/2 teaspoon (0.49 teaspoon) balsamic vinegar
~~ Pizza ~~
- 2 tablespoons (1.97 tablespoons) feta, crumbled
- 6 1/2 ounces (184.27 g) clams, canned, drained
- 2 tablespoons (1.97 tablespoons) *sun-dried tomato
- 6 (6) fresh mozzarella
- 3 ounces (85.05 g) goat cheese
- 1 (1) Tomato, sliced thinly
- 4 ounces (113.4 g) mozzarella, shredded
Makes: 12inch round
Instructions
- Mise en Place
Make the Dough
- The night before, put 1/2 cup sourdough starter, 1 cup lukewarm water, and I cup flour into the bowl of a stand mixer. Stir to combine, then cover.
- Then next day when the starter is all nice and bubbly, add the remaining ingredients except for the last part of flour. Mix the dough until it has cleared its debris field, adding more flour as necessary.
- Remove the dough from the bowl and knead it by hand for a few minutes. Put the dough into an oiled bowl, cover and let the dough rise, about two hours.
- When the dough has doubled in bulk, punch it down and roll it out to make the pizza crust. You will have enough dough to make one thick crust or two thin crust depending on the size you want to make.
- Put the pizza stone on the middle rack of your oven and heat the oven to 500 °F (260 °C)
Make the Sauce
- Mise en place
- Put all the sauce ingredients in a small pot and heat for about 5 minutes, stirring occasionally.
Make the Pizza
- Put the dough on parchment paper on a pizza peel.
- Put feta crumbles on the dough, then the drained clams, the sun-dried tomatoes, then the fresh mozzarella and goat cheese. Cover with the shredded mozzarella.
- Dabble the sauce on top of the cheese. Leave about two inches bare.
- Roll the bare sides up to make a rim.
Bake the Pizza
- When the oven has reached 500 °F (260 °C) degrees, carefully put the pizza in the oven by tipping the peel on to the pizza stone and shaking it so the parchment slides on to the stone.
- Bake the pizza for about 15 minutes or until the dough is browned and the cheese is bubbling.
- Using the pizza peel, slice it a little under the parchment, then grab the parchment with a fork and pull it and the pizza on to the peel. Pull the peel out of the oven and let it sit to cool for about 10 minutes.
- Cut the pizza and enjoy!
Notes
This pizza will serve 8 with a big salad and will serve four without salad.
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