• On a small sheet pan, roast red onion slices in a little bit of olive oil, at 350 degrees, until soft. Remove from oven and set aside. In a saute pan, add one TB of olive oil, and saute garlic until very tender and aromatic, on low heat, about 8 minutes, then add parsley and saffron, and continue to saute on low for an additional minute. Reserve Rinse clams.

Assembly:

• Add mozzarella cheese on top of lavash. Add more cheese if it’s to your liking. Arrange red onion on top of the cheese. Drop pieces of your garlic/parsley mixture scattered, over the pizza. Arrange clams next. Bake at 350 until cheese is bubbly and clams have fully opened. Squirt a little lemon juice on top and you’re ready to eat. Add salt and pepper to your liking.