Black Clam and Garlic Pizza

Pizza Dough (can be used for both grilled and baked pizzas)

1 package yeast or 2 teaspoons fresh yeast
2 teaspoons sugar
2 teaspoons salt
1/4 cup warm water
4 cups all-purpose flour
1/4 teaspoon 5 spice powder
1 1/2 tablespoons canola oil
1/2 tablelspoon sesame oil
1 3/4 cups warm water

In a small bowl, mix yeast, sugar, salt and 1/4 cup warm water. Let stand 5 minutes until foamy.

In a mixer with a dough hook, mix flour and 5 spice powder.While mixer is running, slowly pour in yeast mixture, oils and the rest of the water. Knead on low speed 8-10 minutes. Stop mixer when the dough forms a smooth and firm ball. Divide dough into 6 balls and place on sheet tray lined with parchment paper.

Cover with a cloth and place in a warm part of the kitchen to let balls double in size, about 2 hours.

Working on a floured surface with floured hands, take one ball and spread out with your fingers to about 5-inches in diameter. Take a floured rolling pin and roll out to a little less than a 1/4-inch thick. The final diameter will be 8-inches x 10-inches.

On a low grill, brush on a little canola oil and mark one side. Brush oil on the raw side and flip. Immediately place toppings and cover with a lid to help retain the heat and assist the cheese melting process. Carefully watch the pizza. If the grill is too hot, the bottom will burn before the pizza is ready. If this occurs, you can place the pizza on a tray and use the broiler of an oven to finish the melting.

Clam and Garlic Pizza

Canola oil to cook
1 tablespoon fermented black beans
1/3 cup sliced garlic
1 cup mascarpone cheese
1/3 cup chopped Italian parsley
1 cup grated mozzarella cheese
2 cups freshly shucked and chopped clams
Salt and black pepper to taste

In a saute pan coated with oil, saute black beans and garlic. Season with salt and pepper. Set aside and when cooled, mix in the mascarpone and parsley.

Spread mixture on two raw pies, top with clams, then cheese. Bake on a pizza stone at 425F for 8-10 minutes until golden brown.