Refrigerator or frozen pizza dough, defrosted
2 tbsp. yellow cornmeal
3 cloves garlic, minced
1/4 tsp. dried red pepper flakes
4 tbsp. olive oil
2 dozen little neck clams
1 tbsp. minced fresh oregano or 1 tsp. dried oregano
1 tbsp. minced fresh basil or 1 tsp. dried basil
3 tbsp. grated Parmesan cheese

Shuck and chop clams or use 2 (6 1/2 oz.) cans, chopped and drained and juices reserved.

Preheat oven to 500 degrees. Sprinkle 1 tablespoon cornmeal in each of 2 large non-insulated baking sheets. Steep the garlic and red pepper flakes in oil about 15 minutes.

Brush each pizza equally with garlic oil and sprinkle with clams and a small amount of clam juice. Sprinkle each pizza with oregano, basil and cheese. Bake on the lower and center racks of the oven 12-14 minutes until the crusts are crisp. Makes 4 servings.