Shrimp And Clam Pizza
Serves: 3
Amie Torphy
1 January 1970
Based on User reviews:
64
Spice
57
Sweetness
50
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Extra-Virgin Olive Oil1 cup
White Wine (dry)3 cloves
Garlic (minced)1 tsp
Lemon Zest (grated)Directions:
1
Spread the parsley sauce on the baked crust
2
Put a pizza stone or an inverted baking sheet on the middle oven rack and preheat to 450 degrees F
3
Press and stretch the pizza dough into a 10-by-14-inch rectangle on a floured piece of parchment; scatter the shallot on top
4
Drizzle with 1 tablespoon olive oil and rub into the dough, gently pressing in the shallot; season with salt and pepper
5
Transfer the dough (on the parchment) onto the hot stone
6
Bake until the crust is golden, 10 to 15 minutes
7
Meanwhile, bring the wine, 1 tablespoon olive oil and the garlic to a simmer in a large skillet over medium heat
8
Add the clams, cover and cook until they open, about 6 minutes; transfer to a cutting board using a slotted spoon
9
(Discard any unopened clams
10
) Continue simmering the liquid until reduced by half, 2 to 3 minutes
11
Remove the clams from their shells and chop
12
Pulse the parsley with the remaining 2 tablespoons olive oil and the lemon zest in a mini food processor until chopped
13
Add the clam cooking liquid (with the garlic) and pulse until thickened
14
Top with the clams and shrimp; lightly season with salt and pepper
15
Return to the oven until the shrimp is cooked through, 3 to 5 minutes
16
Top with more parsley
17
Photograph by Ryan Dausch