The Wharf Pizza

Ingredients

• cornmeal, for dusting pizza
• sourdough crust
• 60 g sourdough starter, fed
• 260 g water
• 10 g oil, olive, extra virgin
• 360 g Antimo Caputo “00” flour
• 8 g salt, sea
• 1 tsp oil, olive
• 4 oz bacon, cured, diced
• 1/2 onion, diced
• 4 garlic, clove(s), minced
• 1 1/2 cups wine, dry white
• to taste salt and pepper, kosher
• 5 lbs clam(s), littleneck, scrubbed well
• 1 cup Real California® heavy cream
• 2 tbsp Real California® unsalted butter
• 1/4 cup Real California® crème fraîche
• 4 oz Real California® Mozzarella cheese, grated
• 3 to 4 potato(es), fingerling, par-boiled and sliced
• 1 tsp red pepper, flakes
• 2 Thyme sprigs, leaves removed
• 2 tsp oil, olive
• 4 oz Real California® Mozzarella cheese, torn into chunks
• bacon, crumbles reserved from Clam Sauce
• parsley, chopped