Clam pie

Von Andy Cooks · 45 Min.

Zutaten

Zubereitung

1. Dissolve 45 g sea salt in 1.5 L cold water in a large bowl.
2. Place the clams in a colander that fits in the bowl and submerge them fully in the salted water. Refrigerate for at least 30 minutes and up to overnight, changing the water every few hours if it gets cloudy, until the clams have released their sand.
3. Drain the clams and rinse them thoroughly under cold running water.
4. Shuck the clams and let them drain briefly in a colander.
5. Preheat a pizza oven to 350°C (660°F).
6. Stretch the dough on a lightly floured surface to fit your pizza peel or baking surface.
7. Mix the garlic with the oil in a small bowl. Spread some over the bases, then sprinkle with some Pecorino and chilli flakes.
8. Toss the clams with the vermouth and season with salt and pepper. Arrange them on the pizza and sprinkle with more Pecorino.
9. Slide the pizza onto the peel and bake for 2 to 2½ minutes, turning occasionally, until the bottom is crisp and the topping golden.
10. Sprinkle with parsley and slice to serve.

Zusammengefasst aus dem Video von Andy Cooks. Schau es dir für die Details an.

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KnoblauchKäsePecorinoVenusmuschelPizzateig