The Wharf Pizza
Seattle Chef Ricky Webster is bringing sea to land with his RCPC grand prize pizza covered in gooey CA cheese and topped with fresh clams.
- Servings: 2
Source: CMAB Foodservice
Ingredients
- grams sourdough starter, fed
- grams water
- grams extra virgin olive oil
- grams Antimo Caputo “00” flour
- grams kosher sea salt
- teaspoon olive oil
- ounces cured bacon, diced
- onion, diced
- garlic, minced
- dry white wine
- Kosher salt and pepper, to taste
- pounds fresh littleneck clams, scrubbed well
- Real California heavy cream
- Tablespoons Real California unsalted butter
- Real California crème fraîche
- ounces grated Real California mozzarella cheese
- to 4 fingerling potatoes, parboiled and sliced
- teaspoon red pepper flakes
- sprigs thyme, leaves removed
- teaspoons olive oil
- ounces Real California mozzarella cheese, torn into chunks
- Bacon crumbles, reserved from Clam Sauce
- Chopped parsley
- Cornmeal for dusting pizza peel