MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Wood-Fired White Clam Pizza
Categories: Seafood, Pizza, Chilies, Cheese
Yield: 7 Servings

3 tb Olive oil
+=OR=+
2 tb Olive oil
+=AND=+
Spray olive-oil coating
3 cl Garlic
1/4 ts Crushed red pepper
10 oz Refrigerated pizza dough
2 Handfuls mesquite wood
- chips or grapevine
- cuttings (opt)
10 oz Chopped clams; drained
1 tb Fresh oregano; chopped
+=OR=+
1 ts Dried oregano
1/4 c Parmesan cheese; room temp,
- shredded

In a covered or gas grill, prepare a medium-hot fire. Oil
the grill rack. If using the mesquite or grapevines, soak
them in cold water for at least 30 minutes.

In a small bowl, mix 2 tablespoons of the olive oil with the
garlic and hot pepper. Let the garlic oil stand 15 minutes.

Meanwhile, unroll pizza dough and place on a baking sheet.
Use the palm of your hand or rolling pin to pat the dough
into a rough 14-inch square. Brush dough with 1/2 tablespoon
of the olive oil or spray with olive-oil coating. Use sharp
knife to cut the dough into four even pieces.

If using wood chips or vines, toss them into the coals just
before grilling or add to the gas grill according to the
manufacturer's Grill the pizza dough, oil-side down, for 3
to 4 minutes. Remove from grill and quickly brush with the
remaining 1/2 tablespoon of the olive oil or spray the
ungrilled side of the dough.

Return to fire, ungrilled-side down. Working quickly, brush
the garlic oil over the grilled side of the pizza dough.
Sprinkle the clams, oregano, and cheese evenly over the
dough.

Grill until the bottoms of the pizzas are crisp and the
topping is bubbly and tinged with brown, about 3 minutes
longer.

TO SERVE AS FINGER FOOD: Use a sharp knife to cut the pizzas
into 1-1/2 inch squares. Serve warm. If necessary, the
pizzas can be rewarmed and recrisped over low coals or in a
preheated, 400ºF/205ºC. oven for a few minutes.

Makes 6 to 8 servings.

Recipe: "The Best Covered and Kettle Grills Cookbook Ever"
by Melanie Barnard.

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