Grilled clam pizza

Peel and crush the garlic cloves, then chop quickly into big pieces so they do not burn.

Heat a pan over one center burner of the grill at moderate heat, with plenty of olive oil.

Add the garlic. Roughly chop the cooked clams, saving the liquid they release. No salt: the clams are intensely salty.

Cook the garlic to a little color, not fully cooked, then add the red pepper flakes and let them infuse a few seconds.

Add the clams and a little more olive oil so everything is coated; take off the heat. Add a tablespoon or less of the clam liquid.

Close the lid and turn on all the burners to preheat the grill really hot.

Oil the dough and an oiled sheet of parchment on a half sheet tray; stretch the dough on the parchment to an even thickness, shape unimportant.

Slide the dough onto the hot grill, peel off the parchment, and cook until cooked through with grill marks on both sides, about 90 seconds to two minutes for the first side.

Move the crust to the sheet tray, load with the clam mixture and sprinkle with Parmesan.

Put the tray back on the grill with the lid closed until the cheese melts and browns a little and the dough cooks a little more; do not burn the bottom.

Finish with a little more olive oil, a few red pepper flakes, fresh Parmesan, a squeeze of lemon and plenty of chopped parsley.

Slide onto a cutting board and cut.