White Clam Pizza

Contributed by Dawn Marie Hamilton

When the weather cools, Friday is pizza night.

We like thin crust pizza at our house. You can start with a ready-made pizza crust or make the crust from scratch. I've been experimenting, trying to make a crust containing whole wheat that isn't heavy. I think I've finally come up with a recipe I like, using whole wheat pastry flour and unbleached white flour.

The recipe makes enough for two 15-inch crusts. I use one crust on Friday with one topping and keep the second in the refrigerator for Sunday night with a different topping.

Ingredients for two 15-inch pizza crusts:

1 package active dry yeast
1 cup warm water (100°F-110°F) (or more if necessary)
2 cups unbleached white flour
1¼ cup whole wheat pastry flour

1 tablespoon honey
1 tablespoon olive oil
1/2 teaspoon salt

Ingredients for topping for one 15-inch pizza pie:

2 tablespoons olive oil
6-8 cloves garlic, minced
1/2 cup coarsely minced fresh basil
1 6.5-ounce can chopped clams, drained
1 6.5-ounce can minced clams, drained
1 cup ricotta cheese
4 ounces mozzarella cheese, shredded
ground black pepper

Preparing the crust:

1. Combine flours, yeast, and salt in a mixing bowl. (I use a food processor with a dough blade.)

2. In a large measuring cup, combine water, honey, and olive oil. Pour into flour mixture and stir or whirl until dough pulls away from the sides of the bowl and forms a ball. (Add a wee bit more water if too dry.)

3. Remove dough from mixing bowl and lay on floured surface. Flour hands and knead dough with the heel of your hands until no longer sticky, adding additional flour as needed. (About five minutes.)

4. Place in large, oiled bowl and flip to coat. Cover and place out of drafts. Let rise for one to two hours, until doubled in size.

5. Remove dough from bowl and divide into half. Shape one half into a disc and place on a seasoned 15-inch pizza stone or well-greased baking pan and roll out dough with a floured roller to within 1/2 inch of edge.

I've found it helpful to prepare the dough the evening before and store in a cake pan with a plate on top in the refrigerator until needed.

Hint: Sprinkle surface of baking stone with cornmeal to help prevent crust from sticking.

Preparing the topping:

1. Mix oil with minced garlic in a small bowl and spread evenly over prepared crust. Sprinkle minced basil over garlic. Evenly spread chopped clams then minced clams over top. Sprinkle with black pepper to taste.

2. Drop teaspoonfuls of ricotta over top. Complete with shredded mozzarella cheese.

3. Bake in a 400 degree preheated oven for about 15-18 minutes until slightly brown on top.

Chicken and Baby Portobello Pizza

Contributed by Dawn Marie Hamilton

It's Friday pizza night, and chicken and baby portobello mushrooms are two of my favorite ingredients. Add those to garlic, basil, and mozzarella and you have the makings of a great pizza.

I cheat on the crust by starting with a prepared mix. I use 'Pizza Crust & Roll Mix' offered by The Pampered Chef. Other brands are available at the local grocer.

Ingredients for one 15-inch pizza:

pizza crust mix or pre-prepared crust
2 tablespoon olive oil
6 cloves garlic, minced
1/2 cup coarsely minced fresh basil
3 cooked chicken thighs, meat cut from the bone into small pieces
4 ounces baby Portobello mushrooms, diced
4 ounces mozzarella cheese, shredded
Crushed red pepper

Preparing the crust:

Follow directions for whatever pizza crust mix you choose. I like a thin crust, so I divide the dough from one pouch in half and use a 15-inch pizza stone. I've found it helpful to prepare the dough the evening before and store it in the refrigerator in a cake pan with a plate on top until I'm ready to use.

1. Place dough ball on a seasoned pizza stone or well-greased baking pan and roll out dough with a floured roller to within 1/2 inch of edge.

Hint: Sprinkle surface of baking stone with cornmeal to help prevent crust from sticking.

Preparing the topping:

1. Mix oil with minced garlic in a small bowl and spread evenly over prepared crust. Sprinkle minced basil evenly over garlic spread. Spread chicken pieces and diced mushrooms evenly over top. Complete with shredded mozzarella cheese.

2. Bake in a 425 degree preheated oven for about 15-20 minutes.

3. Sprinkle crushed red pepper over top to taste.

Hint: When baking two pies, switch position in oven halfway through cooking time.

Thai Pizza with Shrimp

After much agonizing over some recent recipe experiments, I have finally decided to take the plunge and post one here. I concocted this a few weeks ago after eating both homemade pizza and Thai food in the same weekend, and realizing how awesome it would be to somehow combine the two.

A note about pizza in general and this recipe in particular: To my knowledge, there is no strict definition for pizza other than an open faced pie or oven-baked bread covered with sauce and cheese. According to one source, it is a misconception that "pizza" means "pie" in Italian. It actually means "a mess", which makes sense. In the spirit of both pizza and mess, please keep in mind that all ingredients and amounts listed should be subject to your own discretion and pleasure.

THAI PIZZA with SHRIMP

Pizza dough
Tea oil or light olive oil
2-3 cloves garlic, finely chopped
1 inch ginger root, finely chopped

Sauce:
Combine the following:
1-3/4 cups plain tomato sauce
3/4 cups coconut milk or to taste
Juice from one half lime or to taste
1-2 tbsp sugar to taste
1-2 tbsp Huy Fong chili garlic sauce (or 1 tbsp red curry paste) to taste

Toppings:
About 1/4 cup fresh cilantro leaves, coarsely chopped
About 1/4 cup fresh basil leaves, coarsely chopped
8-10 large raw shrimp, shelled and deveined, halved lengthwise
1 red bell pepper, thinly sliced
1 medium white onion, julienned
6-8 medium mushrooms, thinly sliced
Shredded Mozzarella cheese

Start by simmering 2-3 cloves of finely chopped garlic and about 1 inch finely chopped ginger root in oil, at low heat for about 10 minutes, making sure garlic and ginger don't burn.

Brush pizza crust lightly with oil, add sauce to your liking and a thin layer of cheese. Add vegetables and shrimp, but save the cilantro and basil for later.

Bake at 400 degrees for 22-to 25 minutes. When there are about 5 minutes remaining, sprinkle with basil and cilantro leaves. Let cool for for a few minutes, and serve.

Enjoy!