By Traeger Kitchen
Forget the fancy, this wood-fired clam & garlic pizza is protein packed & layered with deliciousness.
|1/4 Cup||Olive oil|
|3 Clove||garlic, chopped|
|1 Pound||pizza dough|
|As Needed||kosher salt|
|2 Can||Clams, Chopped|
|2 Cup||shredded mozzarella cheese|
|2 Tablespoon||Parmesan cheese|
|1/4 Teaspoon||fresh oregano|
|2 Cup||Baby Arugula|
|As Needed||red pepper flakes|
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.
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
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
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 kosher salt
2 Can Clams, Chopped
2 Cup shredded mozzarella cheese
2 Tablespoon Parmesan cheese
1/4 Teaspoon fresh oregano
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.
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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