by thirschfeld
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thirschfeld's Notes:
ExpandFor the pizza dough: Ask a question about this ingredient
3/4 cups water Ask a question about this ingredient
2 teaspoons dry active yeast Ask a question about this ingredient
1 tablespoon milk Ask a question about this ingredient
1 3/4 cup unbleached all-purpose flour Ask a question about this ingredient
1/4 cup rye flour Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
2 tablespoons olive oil Ask a question about this ingredient
For the sauce: Ask a question about this ingredient
1 tablespoon unsalted butter Ask a question about this ingredient
20 ramps, rinsed, whites removed and sliced, greens reserved Ask a question about this ingredient
2 garlic cloves, peeled and minced Ask a question about this ingredient
1/3 cup dry fruity white wine Ask a question about this ingredient
1/3 cup reserved clam juice Ask a question about this ingredient
1 cup cream Ask a question about this ingredient
1 tablespoon unbleached all purpose flour Ask a question about this ingredient
1 1/3 cup manchego cheese, grated Ask a question about this ingredient
2 -10 oz. cans of chopped baby clams, drained and juice reserved Ask a question about this ingredient
Place the water into a mixing bowl, sprinkle the yeast across the top and let it bloom. Once it has dissolved add the milk, salt and fours. Using a dough hook mix and when the dough is just coming together add the olive oil. Continue to mix until a good gluten has formed.
Ask a question about this stepRemove the dough from the bowl and kneed it for a couple of minutes until it is smooth and elastic. Coat the inside of the mixing bowl lightly with oil and put the dough back into the bowl. Cover with plastic wrap and let rise in a warm spot for 2 hours.
Ask a question about this stepThe sauce can be made a couple of hours ahead of time and can sit off the heat until needed. Heat a 1 quart sauce pan over medium heat and add the butter. Once it has melted add the sliced ramps and sweat them until the just begin to get soft. Add the garlic and once you smell the garlic add the flour and stir. Stir until you see the flour has been absorbed by the butter.
Ask a question about this stepAdd the wine and let it reduce and burn off the alcohol. Add the reserved clam juice and cream.
Ask a question about this stepTurn the heat to high and continually stir the sauce until it comes to a boil. Reduce the heat to simmer add 1/3 cup of cheese and let it simmer until is thick. About 20 minutes. Taste and season with salt and white pepper. Preheat the oven to 500 degrees and have a baking stone on the middle wrack of the oven.
Ask a question about this stepRemove the dough from the bowl and punch it down. Kneed it 2 or 3 times and then flatten it with your hand. Dust both sides with a little flour. Let the dough rest, covered with the bowl, for 10 minutes.
Ask a question about this stepRoll the dough out into a thin rectangle or circle. The crust should be very thin. Place the dough a sheet of parchment paper and put it on a sheet try or a peel. sprinkled with cornmeal. Using the back of a large spoon and starting in the middle of the dough spread the sauce in a circular motion working toward the edges leaving a half inch border of unsauced dough.
Ask a question about this stepPlace the ramp leaves attractively onto the sauce. Spread the clams evenly over the ramps. Sprinkle the remainder of the cheese across the top of the pizza and dot with the remaining sauce. Grind some pepper over the top.
Ask a question about this stepSlide into the oven and bake for 10-15 minutes watching to make sure the top doesn't brown to quickly.
Ask a question about this stepYes! Or Yonkers - they just opened up an outpost there this year. This sounds delicious, thirschfeld!
That is one really beautiful pie.
Hi Thirschfeld - This sounds great. We can't get ramps down here in South FL but I'd like to make this in its original form with just garlic. Could you make the pizza dough the night before, stick it in the fridge and then make the pizza the next night? I'm not too dough savvy so I don't want to mess it up. Thanks!
Do you have a whole foods, they might have ramps if you are interested in trying them but other wise the original form is great too. Yes you can put the dough in the fridge overnight Anytime you can let it rest overnight in the fridge it makes the dough even more flavorful. It will take longer to rise though so plan accordingly. Maybe three to four hours to rise, but you are in Florida so it may warm up quicker.
Should I let it rise for the 2 hours before putting in the fridge or just put in the fridge after kneading and then let it rise the next night when I remove from the fridge. Thanks for your help! Also, we have a Whole Foods so I'll definitely check to see if they have ramps.
Some doughs you want to rise and then put in the fridge but since this is a single rise dough I would only let it rise once the next day.
Whoa, this just made me really, really hungry. Looks incredible! I always try to use fresh clams when I make clam pizza, but when I go for canned I like to get the "smoked baby clams". Ever tried those? I think they'd be great on this pizza.
thanks lechef. I think they would be great, oysters too but I don't think mussels, they might be to sweet. I would prefer fresh but in the middle of Indiana that isn't always your best option. I found a product, Crown Prince wild caught boiled baby clams that is really, really good for this application.
Dan is the founder of Kitchen Options
Just yum! If you're ever in New Haven, CT, you must try the clam pizza from Pepe's. Saving this one for the dough and the love on top.