Drain the clams, but don't dry them (you can reserve the juices for another purpose if you like; see Note).
Mix together the freshly drained clams, 3 tablespoons olive oil, garlic and oregano in a small bowl.
Unroll the pizza dough on its parchment onto a baking sheet. Evenly distribute the clam mixture over the pizza dough, leaving a ¼-inch border all around the edges. Sprinkle over the Pecorino Romano, and lightly season with pepper. Don’t salt at this point, knowing that the clams and cheese might be a bit salty (you can always salt a bit after baking if needed).
Bake for about 14 minutes, until the dough is cooked through and golden brown around the edges. Remove from the oven and sprinkle with the parsley and crushed red pepper, as desired. Cut into wedges and serve hot, with salt on the side if anyone needs it.
Note: Homemade Clamato, Anyone?
Ok, look you’re the one who skimmed down to see the note about what to do with your leftover clam juice, so don’t act so surprised. You can certainly do other things with it, like use it in a seafood risotto or pasta dish. But for some reason I started wondering about Clamato, and if it was possible to make your own. And yes, why the hell not, it is. So if you like Clamato (and getting caught in the rain), just mix together any leftover clam juice with about twice as much tomato juice, and dashes and pinches or lemon juice, Worcestershire sauce, hot sauce, celery salt, and red pepper flakes until it tastes right to you.