Long Island Clam Pie

Instructions

1. Prepare the clams
   Place clams in a large pot with 1 cup of water. Cover and bring to a boil over high heat. Cook until clams open, about 5-7 minutes. Discard any clams that don't open. Remove clams from shells, roughly chop, and strain the cooking liquid through a fine-mesh sieve. Reserve 1/4 cup of liquid.
2. Cook the bacon
   In a skillet over medium heat, cook the diced bacon until crisp, about 5-6 minutes. Add minced garlic and cook for 30 seconds until fragrant. Add the chopped clams and cook for 1 minute. Remove from heat and stir in the reserved clam liquid.
3. Prepare the dough
   Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside. On a floured surface, stretch or roll the pizza dough into a 14-inch circle or oval. Dust a pizza peel or another inverted baking sheet with cornmeal and transfer the dough onto it.
4. Assemble the pie
   Brush the dough with olive oil, leaving a 1/2-inch border. Sprinkle half the mozzarella and Pecorino Romano over the dough. Distribute the clam mixture evenly on top, then add the remaining cheese, red pepper flakes, and thyme leaves.
5. Bake the pie
   Carefully slide the pie onto the preheated stone or baking sheet. Bake until the crust is golden and the cheese is bubbly, about 12-15 minutes.
6. Finish and serve
   Remove the pie from the oven and immediately sprinkle with fresh parsley. Let rest for 2 minutes, then slice and serve with lemon wedges on the side for squeezing over the top.