Pizza with Clams

Directions

1. Dissolve the yeast in the warm water and let stand a couple of minutes in a large bowl.
2. Stir in the olive oil, flour and 2 1/2 cups of flour along with the salt.
3. Mix to form a ball of dough that is not sticky; add additional flour if necessary.
4. Transfer dough to a bowl and cover and let rise until double.
5. Meanwhile make the topping.
6. Place the clams in a large skillet and add the garlic,wine and thyme. Cover the skillet and bring to a boil. Lower the heat to medium-high and cook until all the clams open; those that do not are to be discarded.<p Drain the clams reserving the juices. When the clams arecool enough to handle, remove them from their shells and place in a bowl. You may want to keep 2 or 3 clams in their shells for garnish. <p > <p >Use the reserved juices for stock when making fish based dishes.
7. When the dough is ready, punch it down and divide into 2 pieces or quarters to make smaller pizza. Allow the pieces to rest covered on floured surface.<p > <p >When ready to top, flatten each one with your hands and shape into an 8 inch diameter or make smaller 6 inch diameter pizzas. Transfer the dough to a cornmeal-dusted pizza peel, or place it on sheet of parchment paper cut to the size of the inside of a cast iron skillet. Brush the dough with olive oil and spread the tomatoes over the pizza. Transfer the dough to the stone or skillet.
8. Bake for 20 minutes. Sprinkle the clams evenly over the pizza and continue baking for about 5 minutes. Remove from the oven and top with parsley, salt and pepper. Drizzle a little oil over the top. Cut into wedges and serve hot.