Our twist on the traditional Connecticut white clam pizza makes use of a little bit of mussel! You need to use pre-cooked packaged mussels, or cook dinner contemporary – our forged iron recipe is all you want. Prime salty mussels and buttery pine nuts over a traditional Béchamel sauce base on this creamy pizza. Pairs superbly with a glass of crisp white wine on a heat Summer time’s eve!
Substances
Makes 1x 12”/16” pizza
8.8/11.6oz (250/330g) traditional pizza dough
4 tbsp traditional béchamel sauce
8-12 mussels (pre-cooked)
1 tbsp pine nuts
1 tbsp olive oil
Recent basil (to garnish)
Methodology
Put together your pizza dough forward of time. Our information to creating the proper Classic Pizza Dough covers every little thing you should know.
For the sauce, we advocate getting ready our simple Classic Béchamel Sauce. With a touch of nutmeg, bay leaf, and pepper, it’s a necessary recipe that may turn out to be useful for many scrumptious dishes!
Hearth up your Ooni pizza oven. Goal for 950˚F (500˚C) on the stone baking board inside. You possibly can verify the temperature inside your Ooni shortly and simply utilizing the Ooni Infrared Thermometer.
Utilizing a small quantity of flour, mud your Ooni pizza peel. Stretch the pizza dough ball out and lay it in your peel. With a big spoon, unfold the Béchamel sauce evenly throughout the bottom. Subsequent, add your mussels (nonetheless of their shells), adopted by a sprinkling of pine nuts. Bear in mind to keep away from utilizing closed mussels, as these might be dangerous.
Slide your pizza off the peel and into the recent Ooni and permit to cook dinner for 2-3 minutes, ensuring to show the pizza each 30 seconds or so.
As soon as cooked, take away the pizza from the oven. End with a garnish of contemporary basil and freshly floor black pepper. Serve immediately!
