I love to make SEAFOOD PIZZA in the summer, when there are plenty of clams. For each pizza, use 1 dozen shucked cherrystone clams and 8 medium shelled shrimp. Oil both sides of the tortilla as indicated above. Sprinkle 1 1/2 tablespoons of Parmesan cheese on the tortilla and arrange the shrimp and shucked clams on top. Add 1 tablespoon coarsely chopped garlic (this is a lot of garlic, but it is needed!), a dash of herbes de Provence, about 3 tablespoons minced scallions, a little chopped jalapeño, if you like, or a dash of Tabasco for "heat." Sprinkle on another 1 1/2 tablespoons of Parmesan cheese and then drizzle 1 to 1 1/2 tablespoons of olive oil on top. Bake at 500° for 5 to 6 minutes, or until crusty. Let rest for a minute or so, then sprinkle with chopped flat-leaf parsley. Cut into 8 wedges, and serve.