Pizza with white sauce and vongole – a detailed recipe cooking. 
Time: 30 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 450 gr chilled pizza dough
- 2 cans (185 gr.) Chopped mollusk vongole (drain the brine and save)
- 1/2 tbsp. (110 gr.) Thinly sliced mozzarella
- 2 tbsp. l grated parmesan
- 3 large chopped cloves of garlic
- 1/4 Art. olive oil plus some more
- Dough flour
- Corn flour for sprinkling
- Salt
- 1/4 tsp dried oregano
- 2 tbsp. young arugula shoots
- Juice 1 Lemon
- Red pepper flakes for decoration (optional)
Recipes with similar ingredients: shellfish, garlic, dough yeast, corn flour, mozzarella cheese, parmesan cheese, lemon juice, oregano, red pepper flakes, arugula
Recipe preparation:
- Preheat the oven to 260 ° C. Put a stone for pizza or inverted baking sheet with sides on the wire rack mounted below the oven.
- In a small bowl, combine garlic and 1/4 tbsp. olive oil. Knead the dough about 6 times on lightly sprinkled wheat flour surface. Roll and stretch the dough into a circle with a diameter of 30 cm. Put the dough on a pizza spatula or on another inverted a baking sheet sprinkled with cornmeal.
- Lubricate the base with half the garlic butter and salt. Sprinkle mozzarella, lay out the vongole. Pour 2 tbsp pizza. l abandoned brine and remaining garlic oil. Sprinkle oregano with Parmesan and salt to taste. Transfer the pizza to the prepared stone or a baking sheet (thanks to cornmeal pizza slides easily). Bake until light brown, 13-15 minutes.
- When the pizza is almost ready, pour olive arugula butter and lemon juice. Slice pizza, put on each slice arugula, season with red pepper flakes (optional).
