Fresh shellfish is one of the hallmarks of a good summer vacation, and it is best eaten barefoot with a sea breeze and chilled rose. But life is not always a beach and we are, regrettably, not always on vacation. Luckily, with a few staycation-ready recipes stored away, you can easily transport yourself and all of your friends to the shores of Cape Cod.
This Grilled White Pizza with Cockles, Lemon and Kale, with a rich creamy sauce reminiscent of New England clam chowder, is a refreshing change of pace from a summer full of hamburgers and grilled vegetables. Bright lemon zest pops against the season’s sweetest clams, while lightly charred pizza dough offers a crunchy smokiness that no oyster cracker would dare to challenge.
Culinary Institute of America chef Scott Swartz says that grilling pizza, especially this one, is great for summertime parties, because each component can be made ahead.
He suggests, “Grill one side of the pizza dough, then remove it, cooked-side up, to a lightly oiled tray. Put your toppings on the cooked side and then, just before serving, return to the grill, cover, and let the dough crisp and the toppings warm through. This way, the dough can be grilled way ahead of time and quickly finished when ready to eat.”