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1
MAKE THE FLATBREAD: In a standing electric mixer fitted with the paddle, mix the yeast and sugar into the water until dissolved.
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2
Let stand until foamy, about 10 minutes.
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3
Mix in the powdered milk and the 1 1/2 tablespoons of olive oil.
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4
In a medium bowl, mix the flour with the salt.
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5
Add the flour to the yeast mixture and mix on low speed until thoroughly combined.
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6
Replace the paddle with the bread hook.
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7
Knead the dough at medium speed until elastic but still sticky, 10 minutes.
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8
Scrape the dough into an oiled bowl and brush the top with oil.
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9
Cover with plastic and let stand in a cool place until doubled in bulk, 1 1/2 hours.
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10
Punch down the dough.
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11
On a lightly floured work surface, shape it into a ball and transfer to an 11-by-16-inch baking sheet.
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12
Brush the top with oil, cover with a damp kitchen towel and let rest for 30 minutes.
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13
Using lightly oiled fingers, press the dough out to the edge of the baking sheet.
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14
Brush lightly with oil, cover with the damp towel and let stand until puffed, 1 1/2 hours.
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15
MAKE THE TOPPING: In a large skillet, bring 1/4 inch of water to a boil.
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16
Add the clams, cover and cook over moderately high heat until they open, 5 to 8 minutes; discard any that don't open.
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17
Remove the clams from the shells and put in a bowl.
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18
Set a pizza stone on the bottom of the oven and preheat to 500.
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19
Wipe out the skillet, add the bacon and cook over moderately high heat until browned; using a slotted spoon, transfer to paper towels to drain.
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20
Add the garlic to the skillet and cook until fragrant.
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21
Add the onion and cook, stirring, until golden, about 6 minutes.
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22
Add the thyme, remove from the heat and stir in the bacon.
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23
Season with salt and pepper.
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24
In a medium skillet, cook the potatoes in the olive oil over moderately low heat until just tender, 6 minutes.
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25
Stretch the dough out to the corners of the baking sheet.
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26
Lightly brush with oil from the potatoes.
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27
Spread the onion mixture over the dough and top with the clams.
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28
Arrange the potato slices on top and season with salt and pepper.
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29
Bake the flatbread on the heated pizza stone for 12 minutes, until the crust is golden.
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30
Sprinkle with parsley, cut into triangles and serve.
