From the episode, “A Dream in Shambles”

Yields 3 each 12” pizza pies

YOU’LL NEED

Pizza Dough Ingredients

• 5 1/4 cups bread flour
• 2 tbsp. plus 1 tsp. sugar
• 1 3/4 cups cool water
• ¼ cup extra-virgin olive oil
• 1 tsp. active dry yeast
• 2 tsp. fine sea salt

Alfredo Sauce Ingredients

• 2 tbsp. grapeseed oil
• ½ cup white onion, diced
• 3 cloves garlic, minced
• ½ cup white wine
• 1 ½ cups heavy cream
• 4 oz. parmesan cheese
• Kosher salt and ground black pepper, to taste

Clam Pizza Topping

• 2 tbsp. grapeseed oil
• 2 tbsp. butter
• 2 shallots, sliced
• ½ cup white wine
• 1 ½ cups clams, rough chopped
• 1 tbsp. parsley, chopped
• 1 tbsp. tarragon, chopped
• Kosher salt and ground black pepper, to taste
• ½ cup roasted red peppers, diced
• 1 ½ cups shredded Havarti cheese

MAKE IT

For the Pizza Dough

1. Using a mixer with a dough hook, mix all ingredients except the yeast and salt. Once mixed, sprinkle with yeast.
2. Mix the dough on low speed for 5 minutes or until everything is tacky, stopping to scrape sides of bowl, as needed. Increase speed to medium-low and mix for 4 more minutes or until dough clings to dough hook. Add salt and mix an additional 5 minutes or until dough is soft, stretchy, and resilient when poked.
3. Transfer dough to a clean work surface. Cut into 5 pieces (each about 8oz). Mold the portions into tight formed balls. Squeeze each ball near bottom to eliminate any big air pockets. Gently roll-on surface in a circular motion to create a smooth, tight ball. Place dough on a baking pan. Cover tightly with plastic wrap and refrigerate at least 4 hours or up to 2 days. Freeze the 2 extra dough balls for future use. Let the 3 dough balls being used rest covered at room temperature for 30 minutes, then stretch the dough.
4. Pre-heat oven to 400°F.
5. Using a rolling pin, roll the 3 dough balls into a 12-inch circles, 1/8 inch thick.
6. Place dough into a 400°F oven either on a pizza stone, or in baking sheet and cook for 5 minutes. Just cook through. You do not want to get any color on the dough.
7. Pull dough from the oven and allow to cool.

For the Alfredo Sauce

1. In a medium sauce pot add grapeseed oil, onions, garlic and allow to sweat over medium heat for 3 minutes until onions are translucent in color.
2. Deglaze the pot with white wine and allow to reduce for 3 minutes.
3. Next add cream, stir, and allow to cook for approximately 4 minutes. Add parmesan cheese and stir well to incorporate the cheese onto the sauce.
4. Season with salt and pepper and chill.

For Clam Topping

1. In a large sauté pan over medium-high heat add grapeseed oil, butter, and shallots.
2. Stir and allow the shallots to sweat until they are translucent in color.
3. Next, add chopped clams and allow to cook for another 4 minutes.
4. Deglaze with white wine and allow to reduce by about half.
5. Add the chopped parsley, chopped tarragon and season salt and pepper.

For Making the Pizza

1. Pre-heat oven to 400°F.
2. Coat the bottom of the par-cooked pizza dough with alfredo sauce.
3. Top with the roasted red peppers.
4. Next, add the clam and shallot mixture and Havarti cheese.
5. Place the topped pizza in the 400°F oven and allow to cook for 6 minutes or until cheese is melted and dough is light brown and crispy.