Crust:
1 Tbs. olive oil
1 Tbs. honey
1 ½ cups warm water (115 degrees)
1 packet yeast
2 tsp. salt
3 ½ – 4 cups flour

Toppings:
12 littleneck clamsGC
¾ cup Bogle Chardonnay
3 Tbs. cornmeal
1, 5.2-ounce Boursin garlic herb cheese
2 potatoes, sliced paper thin
½ cup kielbasa, sliced ¼” rounds
12 large raw shrimp, peeled and deveined
1 cup shredded mozzarella
1 ½ cups cooked lobster meat
1 ear corn, kernels cut off the cob
6 Tbs. butter
2 cloves garlic, minced
¼ cup flat leaf parsley, chopped

Place olive oil, honey, and water into the bowl of a stand mixer. Stir to dissolve honey into the water. Sprinkle the yeast on top of the liquid mixture and let sit for 5-10 minutes until yeast becomes foamy. Add salt and 2 ½ cups of the flour. Mix using the dough hook attachment. Gradually add remaining flour as needed until a ball forms. Empty dough onto a floured countertop and knead for 8 minutes, adding flour as needed.

Place dough in a greased bowl and cover with a kitchen towel. Let rise in a warm spot for 1 hour until doubled in bulk. Knead dough briefly and divide into 2 equal parts and form balls. Let rest for 30 minutes under a clean kitchen towel.

Preheat oven to 425 degrees. Place pizza stone in the oven and let heat for at least 30 minutes.

Place the clams in a deep skillet with the wine. Cover and cook until the clams are just opened. Remove the meats and set aside.

Take one ball of dough and form into a 14” round. Spread cornmeal on pizza peel and arrange dough on top.

Spread the garlic herb cheese over the dough, leaving ½” dough exposed around edge. Place potatoes on top of the cheese in one thin layer.

Place kielbasa and shrimp on top of potatoes. Top with ½ cup of the mozzarella, followed by lobster meat, corn, and remaining half cup of mozzarella.

Melt butter with garlic in a sauce pan. Stir in parsley and brush over crust. Drizzle the remaining parsley butter over top of pizza. Slide the pizza onto the pizza stone. Bake for 15 minutes.