Pizza dough inside the grocery shop used to be inferior, but things have hugely improved in the past few years (search for a domestically-made dough). You also can make your very own dough (see recipes below) or purchase some from your favorite neighborhood pizza parlor.
Bake the pizza in the oven, or if it’s too warm and humid, mild up a charcoal or gasoline grill. In terms of toppings, you can use virtually whatever.
Here are three thoughts, however, think about taking benefit of summer season produce, including sautéed zucchini, thinly sliced and sautéed garden onions, shucked corn, sparkling herbs, mushrooms, etc.
White Clam Pizza
I first tasted a white clam pizza at Frank Pepe Pizzeria Napoletana in New Haven, Connecticut. It became something of a revelation with its briny ocean flavors. In my version, I simmer the clams in white wine and garlic, take them out of the shell, and then lessen the cooking liquid until it’s almost a glaze thick enough to pour over the pizza. Grated Parmesan and purple chile flakes finish the pizza off.
If you’ve in no way had a clam pizza, and it sounds bizarre to you, wait. You’re in for a totally excellent wonder.
2 to 2 half dozen littleneck clams, or 1 to 1 half dozen cherrystone clams
1 cup dry white wine
3 half tablespoons olive oil
Freshly ground pepper
1/3 cup chopped clean parsley
About 1/four to 1/2 teaspoon red chile flakes
1 pizza dough, 1 pound
Flour for rolling out pizza dough
About 1 packed cup grated Parmesan cheese
Clean the clams in bloodless walking water. Place the clams in a large, heavy skillet.
Pour on the wine 2 1/2 tablespoons of the oil, pepper, half the parsley, and half of the purple chile flakes. Place over excessive warmness and cook dinner, stirring, for about 8 to 10 minutes, or till the clams have opened; discard any clams that don’t open up in any respect.
Remove from the heat and permit cool barely. Remove the clams from the shells and discard the shells. If using cherrystone clams, coarsely chop if the use of littlenecks goes away, them whole. Set apart.
Place the skillet you cooked the clams in over excessive heat and decrease the cooking liquids until slightly thickened, almost like a glaze, about 10 mins.
Preheat your oven to 500 levels, or preheat your grill to approximately 450 to 500 degrees. If you have a pizza stone, preheat it.
Meanwhile, running on a lightly floured surface, roll out the pizza dough to a circle about 8 to nine inches extensive. Transfer to a baking sheet or floured pizza peel.
Spread the remaining 1 tablespoon of the oil over the surface of the dough. Add a mild dusting of pepper. Scatter the cheese on top and then add the clams, dispensing them flippantly at the pizza round. Spoon at the thickened juices from the skillet and the ultimate pink chile flakes.
Bake in the oven for about 8 to nine mins (or, if grilling, location on a grill sheet and grill, blanketed, over direct warmness for about 5 to six mins), or until the pizza is puffed, golden brown, and the cheese are melted and bubbling. Sprinkle with the closing parsley.
This pizza is straightforward and simple; however, the mixture of clean spinach with creamy ricotta, mozzarella, and grated Parmesan creates a tacky spinach topping that becomes a favorite.
2 half tablespoons olive oil
2 cloves garlic, finely chopped
half pound child spinach or everyday spinach, approximately 8 cups
Salt and freshly floor black pepper
1 pound pizza dough
Flour for rolling out the dough
6 oz mozzarella cheese, thinly sliced
half cup whole milk ricotta cheese
half cup grated Parmesan cheese
In a massive skillet, heat 1 1/2 tablespoons of the oil over moderately high warmness. Add the garlic and prepare dinner, stirring for 1 minute. Add the spinach in batches, stirring, and cook dinner until wilted and soft, about four mins. Season with salt and pepper. Set aside to cool.
Preheat your oven to 500 ranges, or preheat your grill to about 450 to 500 ranges. Preheat a pizza stone when you have one.
Meanwhile, working on a gently floured floor, roll out the pizza dough to a circle approximately 8 to nine inches extensive. Transfer to a baking sheet or floured pizza peel. Spread the remaining 1 tablespoon of the oil over the floor of the dough. Add a mild dusting of pepper. Scatter the mozzarella cheese on top, add the sautéed spinach and garlic, and distribute it lightly at the pizza spherical. Spoon small dollops of the ricotta cheese on the spinach’s pinnacle, after which sprinkle with the Parmesan.
Bake within the oven for approximately eight to nine minutes (or, if grilling, vicinity on a grill sheet and grill over direct heat blanketed for about five to six mins), or till the pizza is puffed, golden brown, and the cheese are melted and bubbling.