Saturday, September 29, 2012

Clam and Cherry Tomato Pizzas

Sunday 23 September
The food stars came together to make this pizza night. 
Star 1: we had frozen a batch of homemade dough the last time we made pizza. 

2: a week or so ago we took a portion of our bountiful sungold cherry tomato harvest, halved them, sprinkled with olive oil and salt, and oven-dried them by baking at 200º for an hour, then in the oven overnight, finally packing them down in a jar with a few basil leaves and topping with more olive oil.  Perfect for making topping for a little pizza, especially if you have some goat cheese to crumble over it.

3: Luken's had fresh shucked clams for $6 a pound, a bargain for such a rarety in Ohio.  With Holt's New Haven background, what would that recall to us but a Pepe's white clam pizza?
All it took was half the dough, half the clams, some grated pecorino romano, a couple of minced garlic cloves, a sprinkle of dried oregano and (eventually) fresh parsley, and a plentiful douse of olive oil.
Oh, and getting the oven and pizza stone smokin' hot - literally.  There must have been a puddle of unseen grease in the oven - was it the smoked chicken that caused all the smoke? - because we had to open all the windows and doors to air out the place.  But the pizzas came out beautifully, and we can always clean the oven overnight.

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