Servings: 4
Start to finish: 1 hour
3 cups torn kale leaves, from about ½ bunch
2 tablespoons extra virgin olive oil
4 cloves garlic, thinly sliced
1 shallot, minced
1/4 cup dry white wine
1 cup heavy cream
1 pound, 8 ounces of cockles, little necks, or other small, seasonal clam, rinsed and soaked, if needed
2 teaspoons cornstarch, mixed with 1 tablespoon water, to make a slurry
1/4 cup grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
1 pound pizza dough, thawed if frozen
1 tablespoon canola oil
1/2 teaspoon crushed red chili flakes
1 teaspoon lemon zest (see note)
Lemon wedges, for serving
In a large bowl, prepare an ice water bath and set aside. Bring a medium pot of water to a boil over high heat. Add the kale and cook until wilted, about 3 minutes. Use tongs or a large slotted spoon to transfer the kale to the ice water bath to cool. Drain and set aside.
Heat the olive oil in a large lidded saucepan or pot over medium heat. Add the garlic and shallot and cook, stirring constantly, until translucent, about 4 minutes. Add the wine, cream, and clams, and stir to coat. Cover and cook until the clamshells have opened, about 4 minutes. Remove from the heat and use a slotted spoon or tongs to transfer clams to a bowl.
Return the pan to low heat and bring the cooking liquid to a simmer. Add the cornstarch slurry, mixing constantly to incorporate. Return to a simmer and add the cheese and pepper. Simmer, stirring constantly, until the cheese has melted and the sauce has thickened, about 3 minutes. Transfer to a bowl, straining through a mesh sieve if desired, and set aside to cool.
Meanwhile, remove the clam meat from the shells and roughly chop (leave some clams in the shell for garnish, if you like). Discard shells.
To make the pizza, prepare a grill for medium-heat cooking. Roll or stretch the pizza dough into a 14-inch round. Lightly brush one side with about half of the canola oil, then place oil-side down on the grill. Cook, covered, until the dough is browned and crisp on the bottom, 2 to 3 minutes.
Carefully transfer the dough, cooked-side down, onto a large baking sheet. Brush the top with the remaining canola oil, then flip. Spread the cooked side with a thin layer of cream sauce (you may not use it all), leaving a 2-inch border around the edge of the dough. Top with chopped clams, kale, and chili flakes and cook until crisp and golden brown and toppings are warmed through, 2 to 3 minutes. Sprinkle with lemon zest, then slice and serve with lemon wedges.
Chef’s Note: For a sweet and savory variation, use chopped candied lemon peel in place of fresh zest. It can be found in most specialty markets.
Nutrition information per serving: 570 calories; 250 calories from fat; 28 g fat (9 g saturated; 0 g trans fats); 49 mg cholesterol; 465 mg sodium; 59 g carbohydrate; 2 g fiber; 5 g sugar; 25 g protein.
This article was provided to The Associated Press by The Culinary Institute of America in Hyde Park, New York.
