Featured Recipes

Chowdah Pie

From Chef Robert Andreozzi

Pizza Marvin, Providence, RI

Chowdah Pie


Makes 1

Pizza Dough

  • 45 g whole wheat flour 

  • 309 grams high-gluten flour 

  • 0.45 g yeast

  • 9.15 g 51-49® Extra Virgin Olive Oil & Canola Oil Blend

  • 6.9 g sugar

  • 9.9 g salt

Black Pepper Béchamel

  • 500 g whole milk
  • 80 g butter

  • 50 g all-purpose flour

  • 10 g black pepper, ground

  • kosher salt

Herb Salad

  • celery, chopped

  • chives, thinly sliced

  • parsley leaves
  • tarragon leaves

To Assemble and Serve:

  • 5 oz low-moisture mozzarella

  • 2 oz smoked mozzarella

  • 1 oz Pecorino Romano, finely grated

  • 5 oz new potatoes

  • 2 oz red onion, thinly sliced

  • 3 ounces bacon lardons

  • 10 littleneck clams

  • black pepper, ground

  • 1 lemon wedge

  • TRULY® 100% Extra Virgin Olive Oil


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 and cook 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 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 TRULY® 100% Extra Virgin Olive Oil.