dstr8 Posted February 7, 2014 Report Share Posted February 7, 2014 The inspiration for this recipe came from Joe Squared's restaurant, seen on Diner's, Dives and Drive-Ins sometime back. For this initial test run for this recipe I was happy, overall, how it turned out. But like most first time recipe try outs there will be a couple minor changes for subsequent versions I found some high quality shucked, raw frozen chopped clams at Whole Foods: Sam's Clams. They were so fresh and inviting I couldn't resist tasting a few raw...incredible! The "sauce" consisted of: Two heads of garlic, roasted then mashed and combined with a little olive oil, salt & pepper and creme fraiche. The toppings: Rendered bacon, raw clams and smoked gouda cheese. The dough: Italian sourdough starter culture using Jeff Verasano's Neapolitan dough recipe. I didn't have quite enough large chunks of lump to get the KK north of about 675*F (dome) but all in all the pies came out very well and tasty. The clams were super tender because I added them to the pizza raw instead of pre-cooked: Perfect! A couple of alterations I will make next time I make this recipe: The "sauce" was a little too thick...so instead of creme fraiche I'm going to use a little heavy cream to thin out a little more. I'll also use 3-heads of roasted garlic. And I'll reduce the amount of cheese by approximately 50%. Sorry, no pics of this pie on the KK...you'll just have to take my word it was baked on the KK Quote Link to comment Share on other sites More sharing options...
tony b Posted February 7, 2014 Report Share Posted February 7, 2014 Awesome. I wish that I had a good local supply for the clams. Closest Whole Foods to me is 150 miles! Quote Link to comment Share on other sites More sharing options...
dstr8 Posted March 7, 2014 Author Report Share Posted March 7, 2014 So I made the Bacon and Clam Pizza again...but switched a few things up for the better. * Used roasted garlic as the base...just thinned with EVO to spreadable consistency; no need for cream product here IMO. Net + * Added about 1/3C freshly grated asiago cheese atop the roasted garlic...just enough to add a hint of flavor without being "cheesy". Net + * Eliminated the smoked gouda (too rubbery; wrong texture; didn't need the extra smoke flavor). Net + * Added fresh oregano over the top of the pizza * Added torn pieces of very well drained fresh mozzarella bocconcini (sandwich the cheese balls between paper towels until the towels remain dry...keep the cheese in the fridge until you;re ready to add to the pizza); even better if you can find/afford bufala mozzarella. Net + * Added thinly sliced sweet onion to the top. Net + * Drizzled the pizza with EVO before sliding it into the KK. Net + The right side of the pizza got just a bit over-charred...should have rotated the pie about 1-minute sooner... Thanks to Joe Squared and Guy Fieri for the idea! Quote Link to comment Share on other sites More sharing options...
