To cook the clams:
One pound of Savoury Clams
5 garlic cloves, thinly sliced
1 shallot, minced
1 parsley stem
1 thyme sprig
¼ cup white wine
To make the pizza:
2 tablespoons olive oil, plus more for brushing
1 teaspoon chopped fresh oregano, plus more for garnish
1 teaspoon crushed red pepper flakes, plus more for garnish
3 cloves garlic, pressed
Kosher salt and freshly ground black pepper
1 pound pizza dough
1/2 cup grated low-moisture mozzarella
1/2 cup grated Pecorino Romano
Rinse the clams to wash off sand and debris. Soak for 30 minutes in salted water to allow the clams to purge any excess sand, then strain and rinse again.
Cook the clams: In a large pot, add 2 tablespoons of olive oil and sweat the 5 cloves of garlic, shallots, parsley stem and thyme over medium heat until translucent, 5 minutes. Add the white wine and the clams, stirring to coat. Cover the pan and allow the clams to steam until they open, 5 to 7 minutes. Strain the clams into a bowl to cool.
Once cool enough to handle, remove the clam meat from the shells and roughly chop, discarding the shells.
Preheat the oven to 425 degrees F.
In a small bowl, combine the clams, olive oil, oregano, crushed red pepper flakes, garlic, a pinch of salt and a pinch of pepper. Set aside.
Spread the pizza dough into a large oval on a baking sheet. Brush with olive oil, then sprinkle with salt and pepper. Sprinkle with the mozzarella and half of the Pecorino Romano. Scatter over the clam mixture, leaving a 1/2-inch border around the edge of the dough.
Bake until the crust is golden and crisp, about 15 minutes.
Transfer to a cutting board and sprinkle over the remaining Pecorino Romano, some fresh oregano leaves and more red pepper flakes. Slice and serve.