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Potato and Clam Pizza with Pancetta and Calabrian Chile Sauce

Grilled pizza on a weeknight? It’s easy with our ready-made sauce. Here, we top the sauce with thinly sliced potatoes, clams and mozzarella cheese, then bake the pizza using our steel grill pan. This specially designed pan absorbs and transfers the heat from the grill to produce a crisp crust and perfectly cooked toppings.

Ingredients:

  • 6 oz. red potatoes (about 6 medium), sliced 1/8 inch thick
  • 1 tsp. kosher salt
  • Olive oil for brushing
  • 1/2 batch food-processor pizza dough (see related recipe at
      left)
  • 1/2 cup pancetta and Calabrian chile pizza sauce
  • 1 cup grated mozzarella cheese
  • 1 to 1 1/2 lb. littleneck or steamer clams, shucked, drained and
      roughly chopped

Directions:

Put the potatoes and salt in a saucepan and add water to cover the potatoes by 2 inches. Bring to a boil over high heat, reduce the heat to medium-low and simmer until the potatoes are just tender, about 4 minutes. Drain and let cool.

Preheat a grill over high heat, keeping the center burner on medium-low to low heat. Lightly brush a steel grill pizza pan with olive oil.

On a lightly floured surface, roll out the pizza dough into a 12-inch round and transfer to the prepared pizza pan. Spread the sauce evenly on the dough, leaving a 1/2-inch border uncovered. Top with the cheese, potatoes and clams.

Place the pizza pan in the center of the grill and cover the grill. Bake until the crust is crisp and well browned and the cheese is melted, 5 to 6 minutes. Transfer the pizza to a cutting board, cut into slices and serve immediately. Makes one 12-inch pizza.

Williams-Sonoma Kitchen