Chefs got creative with local ingredients at the recent Local Harvest Dinner hosted by the University of New Hampshire Dining Services. David Hill, assistant director of culinary, shared this recipe for one of the hyper-local pizzas that was served at the event (there was also a venison pizza with—you guessed it—local venison). This pizza has a very coastal feel, a garlicky white seafood pizza that transports the taste buds to a stormy New England shore.
YIELD: 2 pizzas
For pizza dough:
1 ½ tsps. salt
1 Tbsp. sugar
3 Tbsps. olive oil
1 ½ cups water, lukewarm
3 ¾ cups all-purpose flour, plus extra, as needed
2 ¼ tsps. active dry yeast
8 oz. whole shucked ocean clams (quahogs)
4 oz. extra virgin olive oil
1 oz. garlic, peeled and chopped
1/8 tsp. crushed red pepper
3 oz. grated Romano cheese
2 Tbsp. fresh basil, chopped
1. For pizza dough: Dissolve salt, sugar and oil in lukewarm water.
2. Add flour to water and lay yeast on top of flour.
3. Mix with a dough hook on low speed (#2) for 2-3 minutes to mix. Turn down to low (#1) for 6-7 minutes until dough stretches and looks translucent.
4. Remove from mixer and let rest for 30 min. then stretch 16 oz. balls to diameter of 14” on bench, using flour to keep from sticking.
5. For each (of two) pizza: Place dough ball on pan sprayed with nonstick spray.
6. Drain clams and lay on paper towels to dry, then chop into 1/4” pieces.
7. Mix olive oil, crushed red pepper and chopped garlic, then spread evenly over dough.
8. Spread chopped clams evenly over oil mixture.
9. Cover clams with grated Romano cheese.
10. Bake in 475°F oven for 12-14 minutes until crust is golden brown and cheese is melted evenly.
11. Remove from oven and cut into 2” to 3” squares and garnish with basil for service.
Recipe: David Hall, UNH Dining Services