Wednesday, October 2, 2013

Pizza Vongole in a Skillet

I know that in life there will be sickness, devastation, disappointments, heartache - it's a given. What's not a given is the way you choose to get through it all. If you look hard enough, you can always find the bright side. – Rashida Jones 

Here’s a quickie for you today. I am in the middle of a wonderful cold that started to take hold on Monday. Today symptoms are chills and aches. Fun...

So what do you do? You can try to kill it with garlic. This recipe uses quite a lot. Of course if you wish you can cut it down.

Step 1: This is the crust and garlic.
Garlic has many purported health benefits. Garlic strengthens the immune system as well as helps to fight chest infections, coughs and congestion. That’s what I’m using it for.

Consuming garlic is also a way to boost your immune system to potentially ward off colds and flu. An old folk remedy says to eat a clove of garlic dipped in honey at the first sign of a cold.

Garlic and honey.... Reminds me of a lot of chicken wing recipes. But I digress...

I used pre-minced garlic from a jar. (I know... I know...) You could also use roasted garlic, which would be stellar. If you’re baking, throw a few heads wrapped in foil in the oven. Then refrigerate for 1 week, or pack in oil, until ready to use. 

You can mash the roasted garlic with a little cream, or even use cream with the raw garlic if you wish for this dish.

Next, Clams, pepper and salt.
Either way, this is one of my most favourite pizzas. It’s also extremely affordable. Not a whole lot of blather today. This cold has made my thinking process a bit slow.

On the down-side, you’ll smell like garlic. On the up-side, the garlic can’t hurt if you’re feeling ill! Hopefully it will give my immune system a bit of a boost and I’ll be done with this thing sooner, rather than later.

Pizza Vongole in a Skillet
Time: 2.5 h, includes rising*  |  Yield: 12” pizza
The crust:
1-1/2 cups flour
3/4 cups water
1/2 tsp salt
1 tsp yeast
Finally, the parsley and parmesan.
2 tbsp finely minced garlic
142 g (5 oz) canned clams, drained
salt and cracked black pepper, to taste
1/2 cup chopped Italian parsley
1/2 cup grated parmesan

Mix all the crust ingredients together. Let rise for 2 hours. It will be “smooth” feeling, but not puffy.

Rub a 14” cast iron skillet with a little olive oil. Spread out the crust.

Layer the toppings in the order given above. Bake at 425°F for 20-25 minutes, until crust is browned on top and bottom.

* if you want to speed up the rise, proof the yeast in 100°F water, then add remaining ingredients and mix well. This will cut crust rising by half, if not more.

Slide out of the pan, slice and serve!

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