Allow dough ball to thaw 24 hours under refrigeration. If needed you may thaw at room temperature for 2 hours. Remove dough from refrigerator and allow to rest at room temperature for 30 minutes to an hour to reach an internal temperature of 55-60 degrees F.
Hand stretch the dough to form a 10-inch crust.
Heat heavy cream over medium heat and whisk in clam base and garlic. Allow to simmer and reduce by ¼. Remove from heat and reserve until needed. Swirl infused cream from center of dough to edges. Brush the edge of the crust with olive oil and season with salt and pepper.
Swirl alfredo sauce beginning in the center and moving towards the edge.
8. Sprinkle cheese on top of the sauce along with oregano followed by the calamari rings.
Bake pizza in your oven according to manufacturer guidelines. Remove from oven, drizzle with truffle oil, sprinkle parsley on top. Slice and serve.
1 8 oz Ultimo!® dough ball
4 oz World Dock clam strips
3 oz Bacio® mozzarella and provolone cheese, shredded
4 oz Nature's Best Dairy® Cream, Heavy
1/2 tsp Ridgecrest® clam base
1/2 tsp Roma Garlic, minced
1 tbsp Piancone® White Truffle oil
2 tbsp Roma® Oil, Olive
1/8 tsp Magellan® sea salt
1/8 tsp Magellan® Black Pepper, ground
1 tbsp Peak Fresh Produce® Italian Parsley, chopped