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Roasted Garlic & Clam Pizza

Roasted Garlic & Clam Pizza

By Traeger Kitchen

Forget the fancy, this wood-fired clam & garlic pizza is protein packed & layered with deliciousness.

Prep Time

20 Min

Cook Time

15 Min

Pellets

Alder

Ingredients

Number of People Serving

4

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Units of Measurement:
main
1/4 Cup olive oil
3 Clove garlic, chopped
1 Pound pizza dough
As Needed flour
As Needed Cornmeal
As Needed Jacobsen Salt Co. Pure Kosher Sea Salt
2 Can Clams, Chopped
2 Cup shredded mozzarella cheese
2 Tablespoon Parmesan cheese
1/4 Teaspoon fresh oregano
2 Cup Baby Arugula
As Needed red pepper flakes

Step

  • 1

    When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes. Place a pizza stone or inverted rimmed baking sheet in the center of the grill.

  • 2

    Mix the garlic and 1/4 cup olive oil in a small bowl. Knead the dough about 6 times on a lightly floured surface.

  • 3

    Roll and stretch into a 12-inch round. Place the dough on a pizza peel, or another inverted baking sheet, dusted with cornmeal.

  • 4

    Brush half of the garlic-oil over the dough; season with salt. Scatter the mozzarella and clams over the crust; drizzle with 2 tablespoons of the reserved clam juice and the remaining garlic-oil. Sprinkle with the oregano, parmesan, and salt to taste.

  • 5

    Slip the pizza onto the preheated pizza stone or baking sheet (the cornmeal will help it slide off). Bake until the crust is light brown, 13 to 15 minutes.

  • 6

    Just before the pizza is done, drizzle the arugula with olive oil and lemon juice. Slice the pizza; top each piece with arugula and season with red pepper flakes, if desired. Enjoy!

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