Clam Pizza
This is what happens whenever my fiance leaves me alone for dinner. I buy some kind of seafood and go nuts. I actually saw this pizza on Serious Eats and when I saw it I knew that I needed to make it. It just sounded way to delicious not to try. Man was I right...this pizza was off the chain delicious. You put the whole live clams on the pizza and during the cooking process (which is pretty fast) the clams open, releasing all their delicious juices and are cooked to perfection. The best part is all those amazing juices run all over and get soaked up in the dough and mix in with the cheese, basil, and garlic. It's just soooooo good and looks really cool when you pull it out of the oven.
If you don't own one already, please PLEASE go out and buy a Baking Steel. Just trust me, these things make the BEST pizza at home. Throw your pizza stone away and pick one of these things up!
I absolutely love this pizza dough and using WRISE Microencapsulated Leavener. A really good pizza dough can take hours, if not days, to make...well I should say to proof. But, sometimes we don't have the time to do that, sometimes I like to make pizza on a whim (like this pizza). This pizza dough literally takes 30 minutes to make and by using beer as the liquid, you get that yeasty flavor of a really good, well proofed pizza dough. WRISE Microencapsulated Leavener is $9.99 at Modernist Pantry, that is for 50g, which will make about 6 batches of dough (or 12 pizzas). Give it a try and let me know what you think!
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