Set a pizza stone in the oven and pre-heat to 500 degrees for 1 hour.
In a large stock pot, melt the butter over medium-high heat.
Add the shallots and sauté for 1 to 2 minutes.
Add the wine and bring to a boil.
Add the clams and steam, covered, until the shells open, approximately 6 to 8 minutes.
Remove the the cooked clams from the liquid and set aside to cool.
Once cool, remove the meat and discard the shells and any clams that did not open up.
Continue cooking the wine and shallot liquid over high heat until it reduces down to about 2 Tablespoons, then strain over a bowl and discard the shallots. Whisk in the crème fraiche and lemon zest (optional) until incorporated.
Remove the pizza stone from the oven.
Stretch the pizza dough into a 12 inch circle and place on the hot stone.
Top pizza with the shredded mozzarella, fresh mozzarella, and the clams, then drizzle the crème fraiche over the top.
Bake until the cheese is melted and the crust is golden brown and puffed – about 12 to 15 minutes.
Remove from oven and drizzle some hot chile oil over the pizza and then garnish with a generous portion of chopped parsley and basil.