Clam Pizza

(images are clam pizza and baguettes made with the same dough)

Ever wonder what to do with those cans of clams that are always on sale? They may not be better than fresh ones, but they're a heck of a lot cheaper. When combined with tons of garlic and mozzerella cheese, they're terrific too.

Lately we've been making pizza with Peter Reinhart's versatile pain a l'ancienne dough recipe. It somehow gets around the problem that home ovens are a lot cooler than professional ones. But we're not going to share that recipe, because a) we don't plagiarize, and b) you'd be better off buying The Bread Baker's Apprentice. It is a fantastic book.

However, we're aware that others on the Internets don't share our scruples. So if you just must cut and paste those words in the Google—have at it. If you do, please feel poorly about yourself—not to mention sorry for Mr. Reinhart, whose fabulous breadmaking skills cannot have contributed positively to his long term cardiovascular health. In any case, we owe this pizza to him.

Clam Pizza
(serves 1/4 of a true gourmet)

1 serving pain a l'ancienne dough
½ can chopped clams (drained, with liquid reserved)
¼ cup chopped garlic
Shredded mozzarella
Olive oil

1. Place pizza stone in oven.
2. Preheat your oven as hot as it will go, keep heated for at least 20 minutes
3. Place cornmeal on pizza peel or back of cookie sheet.
4. Stretch and toss dough to desired shape.
5. Place on pizza peel.
6. Add clams and garlic.
7. Top with mozzarella.
8. Add a small amount of reserved clam juice.
9. Place on hot stone.
10. After eight minutes or sides of pizza are brown, remove.
11. Drizzle with olive oil
12. Serve and eat ravenously.