Pizza is one of my favorite things to prepare on the grill. I grilled my first pizza a few summers ago and I was amazed at how easy—and delicious—the end result was. Since then, I’ve made countless versions—pesto with roasted peppers and fresh mozzarella…cherry tomatoes, asiago and black olive tapenade…olive oil, fresh tomato and ricotta salata—many of which I’ve written about on this blog. But while we were in Connecticut this weekend, the last official one of summer, Johnny wanted to recreate the white clam pizza he had at a nearby bar and grill called SBC. Clam pizza is popular in the New Haven area (there’s even a recipe on Epicurious.com titled New Haven-Style Clam Pizza) and while I’ve had it before, it’s never been my ultimate favorite. But I was game for making our own version. We invited our friends Heather and Jeff over for dinner last night and set to work. I did some research on clam pizza and we decided we’d top our version with olive oil, crumbled bacon, a dozen fresh clams and pecorino romano cheese. Johnny roasted the clams, I fried the bacon and then I rolled out the store-bought dough, brushed it liberally with olive oil, and we laid it on the grill. Once the bottom had sufficiently browned (about 5 minutes or so) we flipped it over and began adding the toppings:
Note: While grilling pizza is super easy, it’s not the kind of thing you can walk away from. You need to watch it carefully to make sure the bottom doesn’t burn. Once we added the toppings, we closed the grill and let the pizza finish cooking, about another five minutes or so:
Above is the finished product. And I should note that of the myriad pizzas I’ve rolled out this is the roundest I’ve ever gotten one, a fact I’m most proud of. I only had a bite (Heather and I made a second pizza topped with pesto and roasted red peppers) but it was pretty delightful. The boys easily finished the whole pie, pausing in between bites to reiterate just how good it was. We rounded out the meal with a panzanella salad (which I will blog about later this week) and a salad of grilled summer squash and beets. If we must say farewell to summer, this wasn’t a bad way of doing so.
**Photos by Heather and Jeff Wiese