Home Made White Clam Pizza

Making pizza at home is rarely boring,
And among the people I know,
a 12-inch pie is never quite enough
to feed two hungry pizza eaters.

Ingredients:
Dough:
2 cups flour (plus more for the work surface)
2 tablespoons olive oil (for the bowls)
1 cup water
1/2 teaspoon sugar
1 package active dry yeast
1 pinch salt
Cornmeal, for dusting the baking the pan

Topping:
1 tablespoon olive oil
1 medium Spanish onion, cut into 1/4-inch dice
1 medium clove garlic, crushed
1 bay leaf
1/2 to 1 teaspoon crushed red pepper flakes
1 1/4 cups dry white wine, such as sauvignon blanc
12 to 18 littleneck clams (or other very small clams)
1/2 cup freshly grated Romano or parmesan cheese
Finely chopped thyme, oregano or flat-leaf parsley leaves, to taste


Directions:
Preheat the oven to 500 degrees F.
Lightly flour a work surface;
use 1 tablespoon oil to grease
the inside of 2 medium mixing bowls.
In a bowl add very warm water,stir in the sugar and yeast,
Let the mixture sit for 5 minutes, until it is frothy.
In the bowl of a food processor combine the flour and salt.
With the motor running, slowly pour
in the water-yeast mixture until
a slightly wet ball of dough forms.
Transfer to the prepared work surface
and knead for 10 minutes on a floured surface.
The dough should gain elasticity as it is worked.
Divide the dough in half, forming 2 equal balls.
Place a ball in each oiled bowl
and turn until it is well coated.
Cover with plastic wrap or a clean, dry dish towel.
Let the dough rise for about 1 hour at room temperature.
Punch down the ball of dough
and gradually press it out into a round,
about 10 inches in diameter.
While the dough is resting,
make the sauce: Heat the oil in a
large saucepan over medium heat.
Add the onion and garlic;
cook for about 6 minutes,
stirring occasionally, until softened.
Add the bay leaf and red pepper flakes,
then the wine, stirring to combine,
and heat through until barely bubbling at the edges.
Add the clams, cover and cook for 9 to 10 minutes,
until they have opened. Use a slotted spoon
to transfer the clams to a plate to cool,
discarding any that have not opened.
Reduce the heat to medium-low and cook
the liquid remaining in the pot for 15 to 20 minutes,
or until it has reduced to a thick glaze
that just paints the bottom of the pot;
during the cooking, scrape down
the sides of the pot occasionally.
Remove from the heat and discard the bay leaf.
Meanwhile, reserve a few of the clams
in their shells to use as a garnish.
Remove the remaining clams from their shells;
discard the shells and coarsely chop the clam meat.
Lightly brush about 3 tablespoons of the reduced
clam glaze on the round of dough,
leaving a 1-inch margin at the edges.
Distribute the clam meat evenly on the dough,
then sprinkle with the Romano or parmesan cheese
and salt and pepper to taste.
Transfer the pie to a cornmeal dusted sheet pan,
bake for 5 to 10 minutes or until the
crust has browned and the cheese is just melted.
Before serving, garnish with the chopped herbs
and a few of the cooked clams in their shells.
Slice and serve hot.