Speaking of rolling, roll it out to about a 12 inch circle. My circles tend to be more like free form vaguely circular meets rectangular shapes, but I think that adds to the pizza’s homemade charm! Now on to the topping, and my single best piece of advice is this: be stingy with the topping. I know, this sounds like heresy, but we are making a thin crust pizza here, and if you have too much topping it will be all heavy and might even – horrors! – break through your crust. And nobody wants that. So the amounts in the recipe are going to seem small, but I promise that they will still give you a lovely cheesy taste.
First paint your crust with a little heavy cream, then lay on a few thin slices of fresh mozzarella. Now scatter some grated fontina on there along with a handful of cooked bacon and pop it into a Very Hot Oven. If you have a pizza stone by all means use it – if not, a cookie sheet will do just fine.
While the pizza is cooking, heat up some canned baby clams in their juices and chop up some flat leaf parsley. You don’t want to cook the clams on the pizza because of the heaviness factor, and also because they will dry out too much in the heat of the oven. As soon as the pizza comes out, drain the clams and scatter them over the top along with the chopped parsley and a nice grinding of black pepper.