White Pizza With Clams & Pancetta

• 12 cup olive oil
• 4 garlic cloves, thinly sliced
• 3 tablespoons semolina flour
• 12 teaspoon salt
• 14 teaspoon pepper, freshly-ground
• 1 refrigerated pizza crust (thin-crust)
• 1 teaspoon fresh rosemary, chopped
• 2 teaspoons fresh flat-leaf parsley, finely chopped
• 8 ounces fresh mozzarella cheese, sliced 1/4-inch thick
• 4 ounces pancetta, cooked, broken into pieces
• 2 -2 12 lbs littleneck clams or 2 -2 12 lbs steamer clams, shucked, drained and roughly chopped

1. Prepare grill for indirect grilling over medium-high heat.
2. Preheat pizza stone at least 30 minutes (to about 500 degrees F).
3. In small frying pan over medium-low heat, warm oil.
4. Add garlic; cook 2-3 minutes.
5. Transfer oil to bowl.
6. Combine semolina flour, salt, and pepper.
7. Dust pizza peel with 1-2 tbs.
8. semolina mixture.
9. Stretch out half of dough into 10-12" round; lay on peel.
10. Spread 1-2 TB garlic oil over dough, leaving 1/2" border.
11. Sprinkle with half of rosemary, parsley, cheese, pancetta, and clams.
12. Carefully slide pizza onto stone.
13. Cover grill; cook 5-7 minutes.
14. Turn pizza 180 degrees.
15. Cook, covered, until crust is golden, 5-7 minutes.
16. Using peel, transfer pizza to cutting board; cover with foil.
17. Repeat for second pizza.

olive oil, garlic, flour, salt, pepper, crust, fresh rosemary, parsley, mozzarella cheese, pancetta, littleneck clams

Taken from www.food.com/recipe/white-pizza-with-clams-pancetta-244767 (may not work)