White Clam Topping

• 3 cloves garlic, finely minced
• 3 tablespoons olive oil
• 12 littleneck clams, shucked and minced
• 1 teaspoon dried oregano
• 2 tablespoons grated Parmesan cheese

1. While the pizza dough rises, steep the garlic in the oil.
2. When the dough has been placed on the baker's peel, brush it with the garlic-and-oil mixture, leaving a half-inch border.
3. Spread the clams over the pie.
4. Top it with the oregano and Parmesan cheese, and bake as directed.

garlic, olive oil, littleneck clams, oregano, parmesan cheese

Taken from cooking.nytimes.com/recipes/2889 (may not work)