Easter is the single time in a year when it is safe to put all your eggs in one basket.
Crispy pancetta and littleneck clams…What could be any better than that on a pizza and you certainly know that it is dinner for one, clam pizza wise and one portion of the dough easily a quick and equally good pizza of choice for Mr M. A quick roasted garlic and cheese sauce is whizzed up with a stick blender, spread over homemade pizza dough or store-bought pizza dough topped with crispy pancetta, a little cheese, red pepper flakes, and finished with minced parsley.
A brief look-see resulted in several recipes online that use homemade or store-bought Alfredo sauce, consider that for a clam pizza.
Steam open about 2-4 dozen clams in 1/2 cup water…reserve strained clam broth
1 pound pizza dough, cut in half to make two pizzas, I made Marcella Hazan’s recipe…
red pepper flakes, snipped parsley and basil to finish
partially cooked bacon or pancetta, not quite totally crispy since it will finish in the oven
Roast 1 head of garlic squeeze the cloves into blender jar or stick blender container add about 1/2 cup microplaned parmesan and Romano cheese, 1/2-1 tablespoon EVOO, and whiz until smooth, season with little pepper. Steam the clams until they just open, pluck from the shells and set aside. Slowly blend in a little of the clam liquid (just under 1/4 cup) into the garlic cheese sauce to make a smooth spreadable sauce. The sauce was like a smooth completely softened butter. Roll out pizza shells, place on cornmeal prepared pizza peel, spread sauce over, add clams and bacon. Sprinkle with additional cheese a few herbs and red pepper flakes.
Slide the pizza onto the stones and bake pizza in a 425-450º preheated oven watch closely the last few minutes.
*Unglazed quarry tiles a great for a gas or electric oven…mine are at least 8 years old, blackened (seasoned) from use.
Cucina Magia 
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