CRISPY POTATO, BACON AND CLAM FLATBREAD

CRISPY POTATO, BACON AND CLAM FLATBREAD image

Number Of Ingredients 12

ingredients
Pizza Dough
TOPPING
3 dozen littleneck clams, scrubbed
One 6-ounce piece of bacon, cut into 1/4-inch dice
2 garlic cloves, minced
1 large onion, thinly sliced
1 teaspoon coarsely chopped thyme
Kosher salt and freshly ground pepper
1 large Yukon Gold potato, sliced crosswise 1/8 inch thick
1/4 cup extra-virgin olive oil
1 tablespoon chopped parsley

Steps:

MAKE THE TOPPING: In a large skillet, bring 1/4 inch of water to a boil. Add the clams, cover and cook over moderately high heat until they open, 5 to 8 minutes; discard any that don't open. Remove the clams from the shells and put in a bowl. Set a pizza stone on the bottom of the oven and preheat to 500°. Wipe out the skillet, add the bacon and cook over moderately high heat until browned; using a slotted spoon, transfer to paper towels to drain. Add the garlic to the skillet and cook until fragrant. Add the onion and cook, stirring, until golden, about 6 minutes. Add the thyme, remove from the heat and stir in the bacon. Season with salt and pepper. In a medium skillet, cook the potatoes in the olive oil over moderately low heat until just tender, 6 minutes. Stretch the dough out to the corners of the baking sheet. Lightly brush with oil from the potatoes. Spread the onion mixture over the dough and top with the clams. Arrange the potato slices on top and season with salt and pepper. Bake the flatbread on the heated pizza stone for 12 minutes, until the crust is golden. Sprinkle with parsley, cut into triangles and serve.