Pizza Surf-'n'-Turf

When pizza immigrated to the United States, the toppings sometimes went over the top. In contrast to the few fresh, local ingredients favored in southern Italy, Americans piled on a cornucopia of products, including tomato sauce, sausage, pepperoni, bell peppers, mushrooms, mussels, and much more. In a nod to both traditions, this pizza features a bounty of flavors starring clams and Italian pork sausage, but keeps the toppings in balance with the bread underneath.

 

MAKES TWO 10- TO 11-INCH PIZZAS

 

VERMOUTH SAUCE

3	tablespoons olive oil
3	tablespoons minced shallots
½	cup vermouth
¼	cup clam juice or seafood stock
1	small red-ripe tomato, preferably Italian plum, chopped

CHEESE TOPPING

¾	cup grated mozzarella cheese, at room temperature
½	cup fresh-grated Parmesan cheese, at room temperature
1	garlic clove, minced
½ to 1	teaspoon crushed dried hot red chile
½	teaspoon dried oregano
½	teaspoon dried thyme
2	4- to 5-ounce sweet or hot Italian sausage links, grilled or otherwise cooked and sliced thin, warm
¾	cup shelled cooked small clams, such as littlenecks, or mussels, warm
¼	cup minced fresh parsley
	Lean-and-Mean Pizza Crust ([>])

Prepare the sauce, first warming the oil in a small skillet over medium heat. Stir in the shallots and sauté them for several minutes until very soft. Pour in the vermouth and the clam juice, add the tomato, and raise the heat to medium-high. Boil the sauce briefly until reduced to about 6 tablespoons and reserve.

Fire up the grill for a two-level fire capable of cooking at the same time on both high heat (1 to 2 seconds with the hand test) and medium-low heat (6 seconds with the hand test).

Prepare the cheese topping, combining the ingredients in a medium bowl.

Place the cheese mixture, the sauce, a spoon for the sauce, the sausage, clams, and parsley within easy reach of the grill. The process needs to go quickly once you begin cooking. Place a baking sheet near the grill on a convenient work surface and have your largest spatula handy too.

Transfer the first crust to the grill, laying it directly on the cooking grate. Grill uncovered over high heat for 1 to 1½ minutes, until the crust becomes firm yet still flexible. (Don't be alarmed if it puffs up; you'll flatten it when you flip it over.)

Flip the crust onto the baking sheet cooked side up. Immediately spoon on half of the sauce, sprinkle with half of the cheese mixture, and top with half of the remaining ingredients. Quickly remove the pizza from the baking sheet and return it to the grill, uncooked side down, arranging the pie so that half of it is over high heat and the other half is over medium-low. Cook the pizza another 3 to 4 minutes, rotating it in quarter turns about once a minute. With the spatula, check the bottom during the last minute or two, rotating a bit faster or slower if needed to get a uniformly brown, crisp crust.

Slice the pizza into wedges and serve immediately. Repeat the process for your second pizza.