Pizza with white sauce and vongole

Ingredients:

• 450 g of chilled pizza dough
• 2 cans (185g) chopped vongole clams (drain and reserve)
• 1/2 cup (110 g) thinly sliced ​​mozzarella
• 2 tbsp. l. grated parmesan
• 3 large cloves of garlic, chopped
• 1/4 cup olive oil, plus more
• Flour for working with dough
• Cornmeal for dusting
• Salt
• 1/4 teaspoon dried oregano
• 2 cups young arugula shoots
• Juice of 1 lemon
• Red pepper flakes for garnish (optional)

Preparation:

1. Preheat oven to 260°C. Place a pizza stone or an inverted rimmed baking sheet on the bottom rack of the oven.
2. In a small bowl, combine the garlic and 1/4 cup olive oil. Knead the dough about 6 times on a lightly floured surface.
   
   Roll and stretch the dough into a 30cm diameter circle. Place the dough on a pizza peel or another upside-down baking sheet dusted with cornmeal.
3. Brush the base with half the garlic butter and season with salt.
   
   Sprinkle with mozzarella and top with vongole. Drizzle the pizza with 2 tablespoons of the reserved brine and the remaining garlic oil. Sprinkle with oregano, Parmesan, and salt to taste. Transfer the pizza to the prepared stone or baking sheet (the cornmeal will help it slide off easily).
   
   Bake until light brown, 13-15 minutes.
4. When the pizza is almost done, drizzle the arugula with olive oil and lemon juice. Slice the pizza, top each slice with arugula, and season with red pepper flakes (optional).