INGREDIENTS

• 3 Tbsp extra-virgin olive oil
• 1 pound store-bought pizza dough, at room temperature
• 1 tin Island Creek Littleneck Clams or Cockles, drained and coarsely chopped
• ¼ cup finely chopped Italian parsley leaves
• 1½ Tbsp finely chopped pickled pepperoncini  
• 1 large garlic clove, finely grated
• 1 tsp freshly grated lemon zest, plus lemon wedges for serving
• ½ tsp crushed red pepper
• ½ cup mascarpone cheese, at room temperature
• 2 cups shredded mozzarella cheese
• ¼ cup grated pecorino romano cheese
• Kosher salt and freshly ground black pepper 

1. Drizzle 2 tablespoons of the olive oil on a large rimmed baking sheet. Add the pizza dough and turn to coat. If your dough is cold from the fridge, cover the baking sheet with plastic wrap or a clean kitchen towel and let sit at room temperature for 30 minutes
2. Meanwhile, preheat the oven to 500°F. In a medium bowl, combine the chopped clams with the parsley, pepperoncini, garlic, lemon zest, crushed red pepper, and the remaining tablespoon of olive oil. Season with salt and black pepper. 
3. Using your hands, stretch the dough to fill the entire baking sheet (about 10-by-14-inches, the dough should be thin). If the dough springs back, let it rest for a few minutes before stretching again. 
4. Using an offset spatula or the back of a spoon, spread the mascarpone on top of the dough in a thin even layer, leaving a ½-inch border. Scatter the mozzarella over the mascarpone, leaving a ½-inch border. Spoon the clam mixture over the top and then sprinkle with pecorino.
5. Bake the pizza until the dough is golden and puffed and the cheese is melted and beginning to brown in spots, 10 to 15 minutes. Remove from the oven and let cool slightly. Squeeze some lemon over the top, if desired. Cut into squares and serve right away.