Roasted Garlic & Clam Pizza

Steps

• 1

  When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes. Place a pizza stone or inverted rimmed baking sheet in the center of the grill.

• 2

  Mix the garlic and 1/4 cup olive oil in a small bowl. Knead the dough about 6 times on a lightly floured surface.

  Ingredients

  • 1/4 Cup Olive oil

  • 3 Clove garlic, chopped

  • 1 Pound pizza dough

  • As Needed flour

• 3

  Roll and stretch into a 12-inch round. Place the dough on a pizza peel, or another inverted baking sheet, dusted with cornmeal.

  Ingredients

  • As Needed cornmeal

• 4

  Brush half of the garlic-oil over the dough; season with salt. Scatter the mozzarella and clams over the crust; drizzle with 2 tablespoons of the reserved clam juice and the remaining garlic-oil. Sprinkle with the oregano, parmesan, and salt to taste.

  Ingredients

  • As Needed Jacobsen Salt Co. Pure Kosher Sea Salt

  • 2 Can Clams, Chopped

  • 2 Cup shredded mozzarella cheese

  • 2 Tablespoon Parmesan cheese

  • 1/4 Teaspoon fresh oregano

• 5

  Slip the pizza onto the preheated pizza stone or baking sheet (the cornmeal will help it slide off). Bake until the crust is light brown, 13 to 15 minutes.

• 6

  Just before the pizza is done, drizzle the arugula with olive oil and lemon juice. Slice the pizza; top each piece with arugula and season with red pepper flakes, if desired. Enjoy!

  Ingredients

  • 2 Cup Baby Arugula

  • As Needed red pepper flakes