DIRECTIONS
Preheat oven to 450-degrees.
Press and stretch the dough into a 10x14-inch rectangle on a floured piece of parchment.
Scatter the shallot on top.
Drizzle 1 TBSP. olive oil and rub into the dough, pressing the shallot into the dough.
Season with salt and pepper.
Transfer the dough on the parchment onto an inverted baking sheet.
Bake 10 to 15 minutes.
Bring the wine, 1 TBSP. olive oil and garlic to a simmer in a large skillet over medium heat.
Add the clams, cover and cook until they open.
Transfer to a cutting board, using a slotted spoon.
Discard any unopened clams.
Continue simmering the liquid until reduced by half.
Remove the clams from the shells and chop.
Pulse the parsley with the remaining 2 TBSP. olive oil and lemon zest in a food processor until chopped.
Add the clam cooking liquid with the garlic and pulse until thickened.
Spread the parsley sauce on the baked crust.
Top with the clams and shrimp.
Season with salt and pepper.
Return to the oven until the shrimp is cooked through, 3 to 5 minutes.
Serves 4.