Potato And Clam Pizza With Pancetta And Calabrian Chile Sauce
This delicious pizza is topped with a flavorful combination of sliced red potatoes, pancetta, Calabrian chile pizza sauce, mozzarella cheese, and chopped clams. The crust is grilled to crispy perfection, making each bite a delightful treat. Whether you're hosting a gathering or simply craving a unique pizza experience, this recipe is sure to impress your taste buds.
— Constant Cookbook
Ingredients
- 6 oz. red potatoes (about 6 medium), sliced 1/8 inch thick
- 1 tsp. kosher salt
- Olive oil for brushing
- 1/2 batch food-processor pizza dough (see related recipe at
- left)
- 1/2 cup pancetta and Calabrian chile pizza sauce
- 1 cup grated mozzarella cheese
- 1 to 1 1/2 lb. littleneck or steamer clams, shucked, drained and
- roughly chopped
Instructions
- Put the potatoes and salt in a saucepan and add water to cover the potatoes by 2 inches. Bring to a boil over high heat, reduce the heat to medium-low and simmer until the potatoes are just tender, about 4 minutes. Drain and let cool.
- Preheat a grill over high heat, keeping the center burner on medium-low to low heat. Lightly brush a steel grill pizza pan with olive oil.
- On a lightly floured surface, roll out the pizza dough into a 12-inch round and transfer to the prepared pizza pan. Spread the sauce evenly on the dough, leaving a 1/2-inch border uncovered. Top with the cheese, potatoes and clams.
- Place the pizza pan in the center of the grill and cover the grill. Bake until the crust is crisp and well browned and the cheese is melted, 5 to 6 minutes. Transfer the pizza to a cutting board, cut into slices and serve immediately. Makes one 12-inch pizza.
- Williams-Sonoma Kitchen
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