Chowdah Pie
Black Pepper Béchamel, Littleneck Clams, New Potatoes, Mozzarella, Pecorino Romano, Herb Salad
Chef Robert Andreozzi of Pizza Marvin | Providence, RI
Yield: 1 pizza
Adapted by StarChefs | july 2023
INGREDIENTS
Black Pepper Béchamel:
500 grams whole milk
80 grams butter
50 grams all-purpose flour
10 grams ground black pepper
Kosher salt
Herb Salad:
Chopped celery
Thinly sliced chives
Parsley leaves
Tarragon leaves
Pizza Dough:
45 grams whole wheat flour
309 grams high-gluten flour
0.45 grams yeast
9.15 grams oil
6.9 grams sugar
9.9 grams salt
To Assemble and Serve:
5 ounces low-moisture mozzarella
2 ounces smoked mozzarella
1 ounce finely grated Pecorino Romano
5 ounces new potatoes
2 ounces thinly sliced red onion
3 ounces bacon lardons
10 littleneck clams
Ground black pepper
1 lemon wedge
Corto TRULY 100% extra virgin olive oil
METHOD
For the Pizza Dough:
In a mixing bowl, combine whole wheat flour, 15 grams high-gluten flour, yeast, and 60 grams water. Let rest at room temperature overnight. The next day, in the bowl of a stand mixer fitted with a paddle attachment, mix together flour mixture, 294 grams high-gluten flour, oil, sugar, salt, and 170 grams water. Refrigerate overnight. The next day, remove dough from refrigerator and let temper 2 hours. Form dough into a ball and let proof 24 hours in a cool space.
For the Black Pepper Béchamel:
In a saucepan over medium heat, warm milk to 150°F. In a separate saucepan over low heat, melt the butter until the milk solids are lightly browned. Add flour to the butter and stir 3 minutes. Slowly incorporate warmed milk into the mixture. Whisk until mixture begins to thicken. Remove from heat and transfer to a Vitamix blender. Blend until smooth. Add black pepper and season with salt. Set aside.
For the Herb Salad:
In a mixing bowl, toss together equal parts celery, chives, parsley, and tarragon. Set aside.
To Assemble and Serve:
Heat oven to 550°F. On a work surface, stretch Pizza Dough ball until the dough is about 16-inches in diameter. Transfer to a peel. Spread 4 ounces Black Pepper Béchamel onto the dough, followed by a layer of the cheeses, potatoes, red onions, bacon, and clams. Bake in the oven until the clams have opened and the pizza is slightly charred. Make sure to spin pizza often to ensure even heat distribution. Top pizza with black pepper and Herb Salad. Garnish with lemon wedge, then finish with a drizzle of olive oil.
