Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

White Pizza with Clams & Pancetta


Posts : 26724
Thanked : 1357
Join date : 2013-01-12

White Pizza with Clams & Pancetta

Post by Lobo on Sat 13 Feb 2016, 8:17 pm

White Pizza with Clams & Pancetta

Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
So named because it includes no tomato sauce, our white pizza is topped with clams, pancetta, mozzarella cheese and fresh herbs. Then it is cooked to perfection on an outdoor grill. For tips on using a pizza peel and shucking clams, click on the links at right.

  • 43


  • 1/4 cup olive oil
  • 4 garlic cloves, thinly sliced
  • 3 Tbs. semolina flour
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1 batch Thin Crust Pizza Dough
  • 1 tsp. finely chopped fresh rosemary
  • 2 tsp. finely chopped fresh flat-leaf parsley
  • 8 oz. fresh mozzarella, sliced 1/4 inch thick
  • 4 oz. pancetta, cooked and broken into pieces
  • 2 to 2 1/2 lb. littleneck or steamer clams,
      shucked, drained and roughly chopped

Related Recipes

Wine Pairing

This pairs well with crisp, medium-bodied white wines like the Marani Kondoli Vineyards Mtsvane-Kisi, Georgia from our Wine Club.


Prepare a grill for indirect grilling over medium-high heat. Preheat a grill-top pizza stone for at least 30 minutes, until the thermometer on the stone registers 500°F.

In a small fry pan over medium-low heat, warm the olive oil. Add the garlic and cook until it just begins to sizzle, 2 to 3 minutes. Transfer the garlic oil to a bowl.

In a small bowl, combine the semolina flour, salt and pepper. Dust a pizza peel with 1 to 2 Tbs. of the semolina mixture. Using your hands, stretch out half of the pizza dough into a 10- to 12-inch round and lay the dough on the peel. Spread 1 to 2 Tbs. of the garlic oil over the dough, leaving a 1/2-inch border. Sprinkle with half of the rosemary, parsley, cheese, pancetta and clams.

Carefully slide the pizza onto the preheated pizza stone, cover the grill and cook for 5 to 7 minutes. Uncover the grill and turn the pizza 180 degrees. Cover the grill and continue cooking until the crust is golden, 5 to 7 minutes more. Using the pizza peel, transfer the pizza to a cutting board and cover with aluminum foil. Repeat to make the second pizza. Cut the pizzas into slices and serve immediately. Serves 4 to 6.
Williams-Sonoma Kitchen.

    Current date/time is Sun 19 Nov 2017, 10:03 am