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Clam + Ham Pizza, scratch




Source of Recipe


link


Recipe Link: http://www.recipecircus.com/recipes/billk54/PIZZA/Four_Seasons_Pizza.html

List of Ingredients




Clam + Ham Pizza, scratch

for pizza dough:
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees F
3 cups all purpose flour
1 teaspoon kosher salt
1 tablespoons extra virgin Olive oil, plus additional for brushing

for tomato sauce:
2 tablespoons Olive oil
1 small minced onion
3 minced garlic cloves
1 tablespoon tomato paste
2 pounds Roma tomatoes, peeled, seeded, and diced
1 cup heated homemade chicken stock or store bought
3 ounces butter, cut into small pieces
1 teaspoon dried sweet basil, or 1/4 cup freshly chopped
salt and ground black pepper


for the pie itself:
2 cups grated Mozzarella cheese
2 cups grated Fontina cheese
6 ounces sliced mushrooms
3 tablespoons Olive oil
salt and pepper
1/2 pound steamed clams
1 tomato
8 thin slices Prosciutto, julienned
1 1/2 cups of the tomato sauce, recipe above
2 teaspoons dried sweet basil, or 2 tablespoons freshly chopped
1 tablespoon grated Parmesan cheese

for pizza dough:
In a small bowl, dissolve the yeast and honey in 1/4 cup warm water. In a
mixer fitted with a dough hook, combine the flour and the salt. Add the oil,
the yeast mixture, and the remaining 3/4 cup of water and mix on low speed
until the dough comes cleanly away from the sides of the bowl and clusters
around the dough hook, about 5 minutes. The pizza dough can also be made in
a food processor fitted with the steel blade. Pulse once or twice, add the
remaining ingredients, and process until the dough begins to form a ball.
Turn the dough out onto a clean work surface and knead by hand 2 or 3
minutes longer. The dough should be smooth and firm. Cover the dough with a
clean, damp towel and let it rise in a warm spot for about 30 minutes. When
ready, the dough will stretch as it is lightly pulled. Divide the dough into
4 balls, about 6 ounces each. Work each ball by pulling down the sides and
tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth,
unfloured surface, roll the ball under the palm of your hand until the top
of the dough is smooth and firm, about 1 minute. Cover the dough with a damp
towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped
in plastic and refrigerated for up to 2 days. Makes 4 8 inch pizzas.

for tomato sauce:
In a medium saucepan, heat the olive oil. Over medium heat, saute the onions
until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add
the tomato paste, tomatoes and cook for 3 minutes. Add the chicken stock and
simmer for 20 minutes or until sauce thickens. Strain into a clean saucepan.
Whisk in butter, piece by piece. Add basil. Taste and adjust seasoning with
salt and pepper. Use as needed. Makes 2 1/2 cups.

for the pie itself:
Prepare the dough 1 hour prior to making pizza. Divide the dough into 4 6
ounce balls. Allow to rise until ready to shape. Preheat oven with pizza
stone to 500 degrees F. Prepare the toppings. In a bowl, combine the
mozzarella and Fontina. In a small saute pan, over high heat, saute the
mushrooms in the olive oil until done. Season with salt and pepper. Transfer
to a plate and allow to cool. Reserve. Remove the meat from the steamed
clams and reserve. Discard the shells. Slice the tomato into at least 6 thin
round slices. Reserve. To assemble the pizzas: Place a ball of dough on
floured board and stretch to about 10 or 12 inches. Repeat with 2 additional
balls. Divide last dough ball into 6 pieces, and roll each one into 10 inch
strips. Divide tomato sauce evenly on dough circles leaving a small rim.
Divide the cheese on top of each pizza. Carefully place 2 strips of dough
over each pizza so that you have 4 quarters which represent the 4 seasons.
Garnish each quarter: 1 with tomato, 1 with clams, 1 with mushrooms and 1
with prosciutto julienne. Slide pizza onto hot pizza stone. Bake for 7 to 8
minutes or until the crust is golden brown. Remove from the oven and
transfer to a serving plate. Sprinkle basil over tomato section and grated
Parmesan over the mushroom section. Serve immediately.

Recipe