Friday, January 25th, 2013 | posted by mike
Makes 1 large (8 slices)
12 oz. can San Marzano diced tomatoes
2 T tomato paste
Flour
Olive oil
1 med purple onion, 1/2 chopped, 1/2 sliced thin
6-7 fresh basil leaves, rolled and sliced thin (chiffonade)
1 T dried basil
1/2 T dried oregano
Pizza dough, from pizzeria, enough for 1 large pizza (or store bought crust such as Boboli brand)
3 cloves garlic, minced
1 t crushed red pepper
24 cnt. med shrimp, peeled and deveined, tails off
24 cnt. Nantucket bay scallops, or 12 (10-20 cnt.) dry pack sea scallops cut in half
1 lb. live mussels
6 oz. squid, domestic Rhode Island or Monterrey cut into 1/2-inch rings include heads
6 oz. fresh chopped clams
3 T reggiano Parmesan cheese, grated
3/4 cup mozzarella cheese, grated
8 anchovies, Ortiz brand if possible
Pre heat oven to 450º
Make sure dough is room temperature
Place pizza stone into oven and let it come up to temperature
In a med saucepan heat 1T olive oil over med-high heat
Add 1/2 the garlic, the chopped onion and sauté till onions start to soften
Add tomatoes, with juice, tomato paste, dried basil, oregano and red pepper flakes
Stir and reduce until sauce thickens then take off the heat
Bring water to boil in med. pot, then turn down to simmer
Add scallops and shrimp for 2 min. then scoop out with slotted spoon and set aside
Next add squid rings, heads and chopped clams and poach for 2 min. Scoop out and set aside
Steam mussels in 1/2 inch of water and white wine for about 2 min. until they just start to open, then remove each one from shell and set aside
Sprinkle flour on a large cutting board and some on your peel (giant pizza spatula)
Roll out dough on cutting board (if you know how to throw the dough, go for it) otherwise stretch it out by hand and then roll it out.
Pinch around the edges of the dough, to contain sauce, place on peel
At this point, until you get more familiar with sliding the pie around on the peel, I find it easier to get the dough directly onto the stone before topping it.
Dust stone with a bit of flour before placing dough on it
Spoon sauce over dough then drizzle a little olive oil over sauce
Sprinkle about 3/4 of the Parmesan and the mozzarella over sauce
Spread the rest of the garlic and slices of onion around
Arrange all the seafood and anchovies over cheese
Sprinkle the rest of the cheese over the top
Bake for about 8 min. or until cheese is bubbling and crust is golden brown
Remove to cutting board, garnish with basil chiffonade and slice into 8 pieces
Our biggest sellers are the Quahogs. The name comes from the Narragansett Indian “poquahock,” a name that goes back as far as 1753. Quahogs are North Atlantic hardshell clams that have different names at different sizes. Pasta necks, special necks, littlenecks, top necks, count necks…it can get a little confusing. To simplify things, just remember that a small quahog like a littleneck (less than 2 3/4 inches in diameter) will be tender for steaming, great in sauces or in dishes like Cataplana or paella, and sizes smaller than littlenecks will be even more tender. The next size up from littlenecks are cherrystones that are tougher for cooking but great on the half shell or chopped and stuffed. Anything larger than a cherrystone are just called quahogs and these are great chopped for chowders or sauces or nice big stuffies.