Ingredients

The following ingredients have 4 Servings
  • 6 oz. red potatoes (about 6 medium), sliced 1/8 inch thick
  • 1 tsp. kosher salt
  • Olive oil for brushing
  • 1/2 batch <a href="http://www.williams-sonoma.com/recipe/food-processor-pizza-dough.html"><b><u>Food Processor Pizza Dough</u></b></a>
  • 1/2 cup pancetta and Calabrian chile pizza sauce
  • 1 cup grated mozzarella cheese
  • 1 to 1 1/2 lb. littleneck or steamer clams, shucked, drained and<br>   roughly chopped

Instruction

  • Put the potatoes and salt in a saucepan and add water to cover the potatoes by 2 inches. Bring to a boil over high heat, reduce the heat to medium-low and simmer until the potatoes are just tender, about 4 minutes. Drain and let cool.
  • Preheat a grill over high heat, keeping the center burner on medium-low to low heat. Lightly brush a steel grill pizza pan with olive oil.
  • On a lightly floured surface, roll out the pizza dough into a 12-inch round and transfer to the prepared pizza pan. Spread the sauce evenly on the dough, leaving a 1/2-inch border uncovered. Top with the cheese, potatoes and clams.
  • Place the pizza pan in the center of the grill and cover the grill. Bake until the crust is crisp and well browned and the cheese is melted, 5 to 6 minutes. Transfer the pizza to a cutting board, cut into slices and serve immediately. Makes one 12-inch pizza.
  • Williams-Sonoma Kitchen