12 ounces shucked clams, coarsely chopped
3 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
3 1/2 teaspoons extra virgin olive oil, plus more for brushing
3 1/2 teaspoons fresh lemon juice, divided
3 tablespoons semolina flour or polenta
1 pound refrigerated prepared pizza dough, at room temperature
8 ounces shredded mozzarella cheese (about 2 cups)
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
4 cooked applewood-smoked bacon slices, crumbled
1 cup fresh flat-leaf parsley leaves
1/8 teaspoon kosher salt
Preparation
1. Preheat grill to medium-high heat (350° to 400°). Combine first 3 ingredients, 1 tablespoon oil, and 1 tablespoon lemon juice in a small bowl. Let stand 15 minutes.
2. Sprinkle semolina flour evenly over a large, rimless baking sheet. Place pizza dough on baking sheet, and pat into a 14-inch circle.
3. Brush grill grates with oil, and slide pizza dough onto grates. Grill, covered with grill lid, 2 minutes or until grill marks appear. Slide baking sheet under dough on grill, and reduce heat to medium. Sprinkle dough evenly with mozzarella, leaving a 3/4-inch border. Top with clam mixture, Parmigiano-Reggiano, and bacon. Grill, covered with grill lid, 8 minutes or until cheese melts and crust is lightly browned.
4. Meanwhile, combine parsley, salt, and remaining 1/2 teaspoon each oil and lemon juice in a small bowl. Remove pizza from grill, and top with parsley mixture. Serve immediately.
source : http://www.myrecipes.com/
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