Recipe 2: Clam Pizza - serves 4

1 recipe pizza dough (see below)
1/2 pound manila clams
1 tablespoon olive oil
4 fingerling potatoes sliced into thin rounds
2 cloves garlic minced
Zest of 1 Lemon
1 teaspoon fresh thyme
1/4 cup shaved parmesan
1 tablespoon parsley chopped

Heat olive oil in saute pan over medium high heat and cook potatoes until browned, about 5 minutes. Remove from pan and cool.
Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with cornmeal and slide it under the pizza dough. Top dough with garlic, potatoe slices, lemon zest and thyme. Slide the pizza onto the hot stone in the oven and scatter the clams on top. bake for 12 to 15 minutes, until the crust is golden and crisp and the clams are open. Discard any unopened clams. Sprinkle with parmesan and parsley.

Pizza Dough

1/2 package active dry yeast
1/2 teaspoon sugar
1/2 cup warm water
1/2 tablespoon kosher salt
1 tablespoon olive oil
1 1/2 cups flour

In a bowl combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes. Stir in salt and olive oil. Add flour slowly until incorporated. If it is crumbly add more water, if sticky add more flour- 1 tablespoon at a time. Turn dough onto a lightly floured surface and knead for 5 minutes. Form dough into a ball and place in a lightly oiled bowl turning to coat. Cover bowl with kitchen towel and let rise in a warm spot until double in size, about an hour.