Ingredients
1 lb pizza dough
Cornmeal or coarse flour for pizza peel
3 large garlic cloves, minced
1/2 tsp crushed red pepper flakes
1/4 cup olive oil
16 oz container quahogs, 1/2" dice
1 tbsp dried oregano
2.5 oz freshly grated Romano cheese
Preparation
Transfer dough to bowl coated with olive oil and leave for 1 hour.
While dough is rising, in a small bowl combine garlic, red pepper flakes and olive oil.
Preheat oven & pizza stone to 500°F.
Cut dough in 2 and stretch 2 thin pizza crusts.
Bake pizza crust for 5 minutes.
Reduce heat to 450°F.
Brush dough evenly with garlic oil.
Arrange 1/2 of clams with a dash of reserved liquor over garlic oil and sprinkle with 1/2 of oregano and Romano.
Cook for 10 minutes or until golden brown.
