Heat your oven to 500°F. If using a pizza stone, allow the stone to heat along with the oven for at least 30 minutes.

First toast the breadcrumbs. Heat 1 tablespoon of Colavita Olive Oil in a small skillet over medium heat. Add the breadcrumbs, a ¼ teaspoon salt and a little black pepper. Toss frequently as the breadcrumbs toast so that they don’t burn. In about 3 minutes, they will nicely brown and you can remove them from the heat, setting them aside in a small dish.

Heat the rest of the Colavita Olive Oil in a larger skillet over medium heat. Add the crushed garlic cloves, the crushed red pepper and a few twists of freshly ground black pepper.

Simmer the garlic for about 3 minutes, then add the chopped tomatoes and ½ tsp salt. Stir and reduce the heat to medium-low, allow the tomatoes to break down and form a light sauce, about 12 minutes.

Add the clams to the tomatoes in the skillet along with the wine, lemon juice and half of the freshly chopped herbs. Cover the skillet and allow the clams to steam cook (their shells will open), about 6-8 minutes. Discard any clams that do not open.

Add the bottarga to the tomatoes and clams and toss to combine. Cook for about 2 more minutes, then remove from the heat.

Stretch out your pizza dough onto a pizza peel dusted with semolina flour. If you don’t have either a pizza stone or a peel, you can cook your pizza on a cookie sheet, no semolina required. Just lightly oil the pan with a little Colavita Olive Oil.

Top the pizza dough with the tomato and clam mixture, and a light drizzle of Colavita Olive Oil. Place it in the oven and bake for about 8-10 minutes until the crust turns a golden brown color.

Remove from the oven and serve immediately in separate dishes. Sprinkle the toasted breadcrumbs on top, along with any remaining fresh herbs.