Grilled Connecticut Clam Pizza on the Arteflame

Name: Grilled Connecticut Clam Pizza on the Arteflame
Prep time: PT20MM
Cook time: PT10MM
Total time: PT30MM
Yield: 4
Cuisine: American
Ingredients: Arteflame Grill; 1 lb pizza dough; 1 cup fresh clams, shucked and chopped; 3 cloves garlic, minced; 1 tbsp unsalted butter, melted; 1/2 tsp red pepper flakes; 1/2 cup grated Pecorino Romano cheese; 1/4 cup fresh parsley, chopped; 1 tbsp lemon juice; Flour for dusting

Introduction

Bring a taste of New Haven to your backyard with this iconic Connecticut-style white clam pizza. Grilling on the Arteflame gives it the perfect crispy crust while keeping the toppings juicy and flavorful. This method delivers a restaurant-quality pizza with a beautifully charred and seared crust cooked entirely on the Arteflame grill.

Ingredients

1 lb pizza dough
1 cup fresh clams, shucked and chopped
3 cloves garlic, minced
1 tbsp unsalted butter, melted
1/2 tsp red pepper flakes
1/2 cup grated Pecorino Romano cheese
1/4 cup fresh parsley, chopped
1 tbsp lemon juice
Flour for dusting

Instructions

Step 1: Fire up the Arteflame grill

Pour some vegetable oil on three paper napkins.
Place the oiled napkins in the center of the grill.
Stack firewood over the napkins and light them.
Wait about 20 minutes for the cooktop to reach optimal grilling temperature.

Step 2: Prepare the pizza dough

Lightly flour a clean surface and roll out the pizza dough into a 12-inch round.
Make sure it is thin and even for the perfect crispiness.

Step 3: Grill the pizza dough

Place the dough on the Arteflame flat cooktop near the center where it is the hottest.
Cook for about 2 minutes until bubbles form and the bottom is golden brown.
Flip the dough using tongs and cook for another 2 minutes.

Step 4: Prepare the clam topping

In a small bowl, mix the chopped clams, minced garlic, melted butter, red pepper flakes, and lemon juice.

Step 5: Assemble the pizza

Spread the clam mixture evenly over the grilled pizza crust.
Sprinkle grated Pecorino Romano cheese on top.
Place it back on the Arteflame grill, closer to the outer edge where the temperature is slightly lower.
Let it cook for another 3-4 minutes until the cheese melts and the toppings are heated through.

Step 6: Finish and serve

Remove the pizza from the grill.
Sprinkle chopped parsley over the top.
Slice and serve hot.

Tips

Ensure the Arteflame flat cooktop is hot before adding the dough for the perfect crisp.
Move the pizza to the outer edge to prevent burning while the toppings cook.
Use fresh, high-quality clams for the best flavor.

Variations

Spicy Clam Pizza: Add extra red pepper flakes and drizzle with hot honey.
Garlic Butter Clam Pizza: Increase the butter and garlic for a richer flavor.
Pesto Clam Pizza: Spread a thin layer of basil pesto before adding the clam mixture.
Mozzarella Clam Pizza: Add fresh mozzarella slices for a gooier texture.
Bacon Clam Pizza: Sprinkle crispy bacon bits on top for a smoky twist.

Conclusion

Grilling Connecticut-style clam pizza on the Arteflame delivers unmatched flavor and the perfect crust texture. Try this recipe at your next cookout for a true New Haven experience right from your backyard.