- For the Breadcrumbs:
- 2 tablespoons EVOO Extra Virgin Olive Oil
- 2 tablespoons butter
- 4 flat anchovy filets
- 4 cloves garlic, minced
- 3/4 cup panko breadcrumbs
- 1/2 cup flat-leaf parsley leaves, a couple small handfuls, finely chopped
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Black pepper
- For the Clam Topping:
- 8 slices good quality bacon
- 2 tablespoons EVOO Extra Virgin Olive Oil
- 1 Fresno chili pepper, seeded and finely chopped or 1 teaspoon crushed red pepper flakes
- 4 cloves garlic, minced
- 1 shallot, minced
- 2 tablespoons fresh thyme, chopped
- 2 10-ounce cans whole baby clams, drained and chopped, reserve 1/2 cup clam juice
- 1/2 cup dry white wine or 1/3 cup dry vermouth
- 2 tablespoons butter
- 1 lemon, 1 tablespoon juice plus 4 small wedges
- 1 pound fresh mozzarella or mild provolone, shredded
Preheat oven to 375F.
For breadcrumb topping, heat oil in a small pan, about 2 tablespoons. Melt butter and add anchovies. Melt anchovies into oil and butter over medium heat; add garlic and turn down heat to medium low. Stir 1 minute then add breadcrumbs and stir until deeply golden brown. Transfer to a bowl and cool. Combine with parsley, cheese and season with black pepper.
For the clams, arrange bacon on a slotted baking sheet and bake to crisp, 15-18 minutes. Cool and chop. Raise oven temp to 425F.
Heat EVOO, 2 turns of the pan, in a skillet over medium heat. Add garlic, shallots and thyme, and stir 2-3 minutes. Add clams, season with a little salt and pepper, stir 1 to 2 minutes. Add wine or vermouth and stir a minute more. Add clam juice and bring to a bubble; stir in butter to melt, remove from heat and add lemon juice.
Arrange bread pizza bottoms on 2 rimmed baking sheets. Top pizzas with clams and sauce, scatter with cheese and bake to golden, 12-15 minutes. Top with breadcrumbs and chopped bacon, and serve immediately with wedges of lemon alongside.
