Clam and Broccoli Rabe Pizzas
1 1/2 teaspoons active dry yeast
1 3/4 luke warm water
4 1/2 cups all purpose flour, plus more for dusting
2 teaspoons sea salt, plus more for sprinkling pizza tops
2 cloves garlic, peeled and thinly sliced
1/2 pound fresh clam meat
A few sprigs fresh thyme
Juice of one lemon
1 large bunch broccoli rabe, tough stem ends trimmed and leaves cut into 2 inch pieces
Combine yeast and water in a large mixing bowl and let stand until yeast is nice and foamy, about 5 minutes. Stir in flour and salt, turn out onto a lightly floured board and knead to form a soft slightly elastic dough. Place dough in a well oiled bowl, turn to coat, cover loosely with plastic and refrigerate overnight - the longer the better.
4 hours before you wish to bake pizza (and remember you can buy dough or use a pre fab crust if this is all getting too much - in which case skip to topping) remove dough from fridge, punch down and divide into quarters. Shape each quarter into a nice tight ball. Cover with plastic and return to fridge for another 3 hours (longer is OK too).
Remove balls from refrigerator and preheat oven (and pizza stone if using) to 475. If not using pizza stone place a baking sheet in the oven to heat. Let balls come to room temperature while oven heats - they should stand about 30 or so minutes. Dust pizza stone or baking sheet with cornmeal. Stretch and pull one ball of dough to form a nice thin crust. Set on hot stone or sheet. Toss on with several slivers garlic and 1/2 the clams. Drizzle with a generous amount of olive oil and sprinkle, fresh thyme, sea salt and a squeeze of lemon. Set in oven and bake until pizza dough is crisp and golden, clams are hot and juicy, about 20 minutes. For your next pizza replace the clams with broccoli rabe and a healthy handful of grated Parmesan cheese. Bake until broccoli rabe is perfectly chard, about 20 minutes. Repeat process with remaining dough and toppings - keeping the hot pizzas coming!