Been a while since we did some pies on the grill. Had to remedy that...

Simple pepperoni and cheese and a white clam Pizza.


P&C.




P&C Off.




WCP.




WCP Off.




I gotta say. That white pizza was probably one of the best pizzas we've ever had. So simple and so good!

I'd scarf a bunch of that down !! I LOVE pizza! Looks dang good to me!

Bill

Looks amazing Don. I gotta squeeze in a few more pies before it gets too cold up here.

Looks awesome. I was thinking of trying my first this weekend. Any chance you could share the reciepe for the white clam pizza. Thanks in advance
John

quote:

Originally posted by J Graz:
Any chance you could share the reciepe for the white clam pizza. Thanks in advance
John

No problem at all.

http://www.foodnetwork.com/rec...za-recipe/index.html

Don,
Great looking pies!!! Did you grill those directly on the grates or do you have a pizza screen/pan you use. I'll have to try that white clam pizza.

quote:

Originally posted by Mike in Md:
Did you grill those directly on the grates or do you have a pizza screen/pan you use. I'll have to try that white clam pizza.

Here's a link to the first time I ever did a pizza on the OTG. It turned out great so I haven't changed the technique. Did these two the same way.

http://tvwbb.infopop.cc/eve/fo...=332103542#332103542

Great looking pizza. I envy you guys that can make great pizza on the grill.

mighty nice looking pies there!

I bet I could eat that whole clam pizza without taking a breath! BEAUTIFUL!!!

sure looks good Don

How did you treat the clams? Was it a simple shuck and place on the pie raw, or did you par-cook them at all? I am wondering if they released any liquors which soaked into the crust.

Excellent looking pies. Great cheese coverage on the P&C. No need for crust!

quote:

Originally posted by Dave from Denver:
How did you treat the clams? Was it a simple shuck and place on the pie raw, or did you par-cook them at all? I am wondering if they released any liquors which soaked into the crust.

They were canned (chopped). The recipe does call for you to drizzle with 2 Tbsp of the reserved clam juice before going on the stone however.