Pizza 'claminara' | Matching Food & Wine
A brilliantly clever frying pan pizza topped with a creamy sauce and clams from Mitch Tonks new fish cookbook Rockfish - one of my cookbooks of the summer
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Ingredients
- a 7g sachet of fast-action dried yeast
- 500g strong white flour
- 325ml tepid water
- 1 tablespoon olive oil
- 5g salt
- 5g caster sugar
- 1kg live clams
- 100ml white wine
- 1 bay leaf
- 1 peperoncini – hot red chilli
- 20g butter
- 20g plain flour
- 200ml milk
- 2 garlic cloves, grated
- a handful of chopped curly parsley
- 1 tablespoon grated Parmesan
- 1 mozzarella ball (about 125g), roughly torn
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