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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Wood-Fired White Clam Pizza   
    Categories: Seafood, Pizza, Chilies, Cheese   
         Yield: 7 Servings   
       
         3 tb Olive oil   
              +=OR=+   
         2 tb Olive oil   
              +=AND=+   
              Spray olive-oil coating   
         3 cl Garlic   
       1/4 ts Crushed red pepper   
        10 oz Refrigerated pizza dough   
         2    Handfuls mesquite wood   
              - chips or grapevine   
              - cuttings (opt)   
        10 oz Chopped clams; drained   
         1 tb Fresh oregano; chopped   
              +=OR=+   
         1 ts Dried oregano   
       1/4 c  Parmesan cheese; room temp,   
              - shredded   
       
     In a covered or gas grill, prepare a medium-hot fire. Oil   
     the grill rack. If using the mesquite or grapevines, soak   
     them in cold water for at least 30 minutes.   
        
     In a small bowl, mix 2 tablespoons of the olive oil with the   
     garlic and hot pepper. Let the garlic oil stand 15 minutes.   
        
     Meanwhile, unroll pizza dough and place on a baking sheet.   
     Use the palm of your hand or rolling pin to pat the dough   
     into a rough 14-inch square. Brush dough with 1/2 tablespoon   
     of the olive oil or spray with olive-oil coating. Use sharp   
     knife to cut the dough into four even pieces.   
        
     If using wood chips or vines, toss them into the coals just   
     before grilling or add to the gas grill according to the   
     manufacturer's Grill the pizza dough, oil-side down, for 3   
     to 4 minutes. Remove from grill and quickly brush with the   
     remaining 1/2 tablespoon of the olive oil or spray the   
     ungrilled side of the dough.   
        
     Return to fire, ungrilled-side down. Working quickly, brush   
     the garlic oil over the grilled side of the pizza dough.   
     Sprinkle the clams, oregano, and cheese evenly over the   
     dough.   
        
     Grill until the bottoms of the pizzas are crisp and the   
     topping is bubbly and tinged with brown, about 3 minutes   
     longer.   
        
     TO SERVE AS FINGER FOOD: Use a sharp knife to cut the pizzas   
     into 1-1/2 inch squares. Serve warm. If necessary, the   
     pizzas can be rewarmed and recrisped over low coals or in a   
     preheated, 400ºF/205ºC. oven for a few minutes.   
        
     Makes 6 to 8 servings.   
        
     Recipe: "The Best Covered and Kettle Grills Cookbook Ever"   
     by Melanie Barnard.   
      
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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