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.

No comments: