While the dough is rising, making the topping! Heat a large saucepan over medium-low heat and add the oil and butter. Add the onions and garlic with a pinch of salt and pepper and stir. Cook, stirring often, until the onions are softened. Add the wine to the saucepan and bring it to a simmer, then add the clams and cook until they begin to open. Once open, transfer them to a large bowl and pick out the clam meat.
Continue to simmer the wine and onion mixture until the wine is reduced into a thick glaze, around 10 minutes or so. Pour in the cream and simmer it, stirring occasionally, until it is reduced by half, about 10 more minutes. Stir in the parmesan cheese. At this point, I chopped my clams so we wouldn’t have huge pieces and toss them into the sauce.
Begin to make your pizza! Cover your dough with half of the grated provolone cheese. Add the clam sauce onto the pizza and spread it all around. Sprinkle on the remaining grated cheese.
Bake for 20 to 25 minutes (or around 15 to 20 minutes if using the pizza stone) until the cheese is golden and bubbly. Remove from the oven and top with a drizzle of chili oil, extra pepper flake and a big handful of parsley. Some parmesan too. Devour!