Pizza with Clams, Garlic and Basil

For the dough, crumble the yeast and stir together with 3 tablespoons lukewarm water until smooth. Mix the flour with the salt in a bowl and pour the yeast into a well made in the center. Sprinkle the yeast mixture with some flour and let bloom for 15 minutes. Stir in about 100 ml (approximately 1/2 cup) of lukewarm water and knead until the dough is smooth. Form the dough into a ball, cover with a cloth and let rise in a warm place for about 1 hour.

Preheat oven and a baking sheet to 240°C (approximately 450°F).

Knead the dough again vigorously. Add the olive oil and add extra flour as needed. Divide the dough into four portions and roll out on a lightly floured surface into four oval pizzas. Transfer to parchment paper and let rise again for 15 minutes.

For the topping, rinse the clams. Peel and slice the shallot and garlic and sauté together in 1 tablespoon olive oil until translucent.  Pour in the wine. Add the clams, cover and cook for 3 to 4 minutes until the clams have opened. Using a slotted spoon, transfer the clams, shallots and garlic to the pizzas. Bake for 8 to 10 minutes on the hot baking sheet. Whisk the remaining oil with the cooking liquor, lemon juice, and herbs. Season with salt.