Chop basil and add to small mixing bowl; mince garlic and saute in olive oil for 2 minutes; let cool; add to basil, with lemon zest, red pepper flakes and toss.
Dice pancetta into 1/4 inch cubes and saute until golden (3-4 minutes) Drain and set aside.
Steam clams in 1/4 inch water or white wine; allow to cool, then shuck and dice clams (can be made 1 day ahead) and add to bread crumbs with 2 T of steaming liquid.
Stretch dough over well oiled 16″ pizza pan.
Add mozzarella and clam mixture, sprinkle pancetta and parmesan and cook in a pre-heated 550 degree oven for 10 minutes or until the crust is golden.
Remove and sprinkle gremolata; slice and serve with Cavit Pinot Grigio
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