Ramp and Clam Pizza

April 25, 2010
Author Notes

Clams with white sauce, in pasta or on pizza, are great. One of the things that is great about it is the heavy handed use of garlic. Here in this pizza I replaced some of the garlic with ramps and I think in combination with the clams is really wonderful. This dough recipe is just fabulous. The dough is not my recipe a student gave it to me years ago and I have no idea where they got it but after trying many different crusts this is still my favorite. —thirschfeld

  • Serves 2-4
  • For the pizza dough:
  • 3/4 cup water
  • 2 teaspoons dry active yeast
  • 1 tablespoon milk
  • 1 3/4 cups unbleached all-purpose flour
  • 1/4 cup rye flour
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • For the sauce:
  • 1 tablespoon unsalted butter
  • 20 ramps, rinsed, whites removed and sliced, greens reserved
  • 2 garlic cloves, peeled and minced
  • 1/3 cup dry fruity white wine
  • 1/3 cup reserved clam juice
  • 1 cup cream
  • 1 tablespoon unbleached all purpose flour
  • 1 1/3 cups manchego cheese, grated
  • 2 -10 oz. cans of chopped baby clams, drained and juice reserved
In This Recipe
  1. Place the water into a mixing bowl, sprinkle the yeast across the top and let it bloom. Once it has dissolved add the milk, salt and fours. Using a dough hook mix and when the dough is just coming together add the olive oil. Continue to mix until a good gluten has formed.
  2. Remove the dough from the bowl and kneed it for a couple of minutes until it is smooth and elastic. Coat the inside of the mixing bowl lightly with oil and put the dough back into the bowl. Cover with plastic wrap and let rise in a warm spot for 2 hours.
  3. The sauce can be made a couple of hours ahead of time and can sit off the heat until needed. Heat a 1 quart sauce pan over medium heat and add the butter. Once it has melted add the sliced ramps and sweat them until the just begin to get soft. Add the garlic and once you smell the garlic add the flour and stir. Stir until you see the flour has been absorbed by the butter.
  4. Add the wine and let it reduce and burn off the alcohol. Add the reserved clam juice and cream.
  5. Turn the heat to high and continually stir the sauce until it comes to a boil. Reduce the heat to simmer add 1/3 cup of cheese and let it simmer until is thick. About 20 minutes. Taste and season with salt and white pepper. Preheat the oven to 500 degrees and have a baking stone on the middle wrack of the oven.
  6. Remove the dough from the bowl and punch it down. Kneed it 2 or 3 times and then flatten it with your hand. Dust both sides with a little flour. Let the dough rest, covered with the bowl, for 10 minutes.
  7. Roll the dough out into a thin rectangle or circle. The crust should be very thin. Place the dough a sheet of parchment paper and put it on a sheet try or a peel. sprinkled with cornmeal. Using the back of a large spoon and starting in the middle of the dough spread the sauce in a circular motion working toward the edges leaving a half inch border of unsauced dough.
  8. Place the ramp leaves attractively onto the sauce. Spread the clams evenly over the ramps. Sprinkle the remainder of the cheese across the top of the pizza and dot with the remaining sauce. Grind some pepper over the top.
  9. Slide into the oven and bake for 10-15 minutes watching to make sure the top doesn't brown to quickly.

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