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white-pizza-with-clams-and-pancetta.json
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white-pizza-with-clams-and-pancetta.json
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{
"directions": [
"Prepare a grill for indirect grilling over medium-high heat. Preheat a grill-top pizza stone for at least 30 minutes, until the thermometer on the stone registers 500\u00b0F.",
"In a small fry pan over medium-low heat, warm the olive oil. Add the garlic and cook until it just begins to sizzle, 2 to 3 minutes. Transfer the garlic oil to a bowl.",
"In a small bowl, combine the semolina flour, salt and pepper. Dust a pizza peel with 1 to 2 Tbs. of the semolina mixture. Using your hands, stretch out half of the pizza dough into a 10- to 12-inch round and lay the dough on the peel. Spread 1 to 2 Tbs. of the garlic oil over the dough, leaving a 1/2-inch border. Sprinkle with half of the rosemary, parsley, cheese, pancetta and clams.",
"Carefully slide the pizza onto the preheated pizza stone, cover the grill and cook for 5 to 7 minutes. Uncover the grill and turn the pizza 180 degrees. Cover the grill and continue cooking until the crust is golden, 5 to 7 minutes more. Using the pizza peel, transfer the pizza to a cutting board and cover with aluminum foil. Repeat to make the second pizza. Cut the pizzas into slices and serve immediately. Serves 4 to 6."
],
"ingredients": [
"1/4 cup olive oil",
"4 garlic cloves, thinly sliced",
"3 Tbs. semolina flour",
"1/2 tsp. salt",
"1/4 tsp. freshly ground pepper",
"1 batch Thin Crust Pizza Dough",
"1 tsp. finely chopped fresh rosemary",
"2 tsp. finely chopped fresh flat-leaf parsley",
"8 oz. fresh mozzarella, sliced 1/4 inch thick",
"4 oz. pancetta, cooked and broken into pieces",
"2 to 2 1/2 lb. littleneck or steamer clams,\u00a0 shucked, drained and roughly chopped"
],
"language": "en-US",
"source": "www.williams-sonoma.com",
"tags": [],
"title": "White Pizza with Clams & Pancetta",
"url": "http://www.williams-sonoma.com/recipe/white-pizza-with-clams-and-pancetta.html"
}