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Roasted Garlic & Clam Pizza

20

15

Hickory

Forget the fancy, this wood-fired clam & garlic pizza is protein packed & layered with deliciousness.

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  • 1/4 Cup olive oil

  • 3 Clove garlic, chopped

  • 1 Pound pizza dough

  • flour

  • cornmeal

  • 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

  • 2 Cup Baby Arugula

  • red pepper flakes

  • 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.

    • 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.

    • 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.

    • 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!

    • 2 Cup Baby Arugula

    • As Needed red pepper flakes

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