Serves 4 people

Ingredients Dough

• 2 1/2 cups Flour
• 1 teaspoon salt
• 2 tablespoons oil
• 1 teaspoons sugar
• 1 packet active dry yeast
• 1 cup warm water

Toppings

• 1/2 cup grated Parmigiano cheese
• 4 oz. package Fratelli Beretta Prosciutto, pre-sliced
• 2 to 3 cups fresh arugula, enough to layer the pizza
• 8 to 12 little neck clams, depending on the size of your pizza
• Drizzle of olive oil

Instructions

1.  In a large bowl combine sugar, yeast, and water, let sit for about 10 minutes until frothy.
2. In a separate bowl combine flour and salt. Once yeast mixture is ready add the oil, then begin to add flour slowly.
3. Once all the ingredients are incorporated, pour dough onto a lightly floured surface (dough will be sticky), knead adding some flour when needed. Continue kneading until dough is smooth.
4. Divide dough into two balls and place in a greased bowl and cover with a towel, let rest to rise until dough doubles.
5. Push down and let rise 10 minutes longer.
6. Preheat oven to 450 degrees.
7. Roll out two pizza crusts to desired shape and size and place on a pizza pan. Place in oven and let bake until crust begins to brown. At that point, take the pan out of the oven, sprinkle with parmesan cheese then layer with Fratelli Beretta Prosciutto, a layer of arugula, drizzle with olive oil and top with little neck clams. Return to oven once clams have opened and crust is browned a bit more then remove the pizza from the oven and serve.

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