Black Clam And Garlic Pizza
Serves: 4
Terence Turner
1 January 1970
Based on User reviews:
53
Spice
56
Sweetness
54
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tsps
Sugar1
Salt1.75 cups
Water (warm)4 cups
All-Purpose Flour1 tsp
Five Spice Powder1 tbsp
Sesame Oil1 tbsp
Fermented Black Bean1 cup
Garlic (sliced)1 cup
Mascarpone Cheese1 cup
Grated Mozzarella CheeseDirections:
1
In a small bowl, mix yeast, sugar, salt and 1/4 cup warm water
2
Let stand 5 minutes until foamy
3
In a mixer with a dough hook, mix flour and five spice powder
4
While mixer is running, slowly pour in yeast mixture, oils and the rest of the water; knead on low speed for 8 to 10 minutes
5
Stop mixer when the dough forms a smooth and firm ball
6
Divide dough into 6 balls and place on sheet tray lined with parchment paper
7
Cover with a cloth and place in a warm part of the kitchen; let balls double in size, about 2 hours
8
Working on a floured surface with floured hands, take one ball and spread out with your fingers to about 5 inches in diameter
9
Take a floured rolling pin and roll out to a little less than a 1/4-inch thick
10
The final diameter will be 8 to 10 inches
11
On a low grill, brush on a little canola oil and mark one side
12
Brush oil on the raw side and flip
13
Immediately place toppings (see prep below) and cover with a lid to help retain the heat and assist the cheese melting process
14
Carefully watch the pizza
15
If the grill is too hot, the bottom will burn before the pizza is ready
16
If this occurs, you can place the pizza on a tray and use the broiler of an oven to finish the melting
17
In a saute pan coated with oil, saute black beans and garlic
18
Season with salt and pepper
19
Set aside and when cooled, mix in the mascarpone and parsley
20
Spread mixture on 2 raw pies, top with clams, then cheese
21
Bake on a pizza stone at 425 degrees for 8 to 10 minutes until golden brown