That sounds like an excellent pie! I think you should go for it. I would do a fresh garlic/oil, or a pesto sauce if I were you.
The classic around these parts is a clam pizza from Pepe's or Sally's. Fresh shucked uncooked clams, lots of garlic, salt, pepper, and olive oil. At home I dress this up a little with shaved romano, cherry or grape tomatoes, oregano, and even sometimes substitute uncooked shrimp for the clams. Any number of cheeses can work well with this pie as well as a splash of cream. If I use cheese on these pies, I tend to put it down first, and put down the seafood and garlic last with a final coat of olive oil.
I think the key to this type of pie is to use uncooked seafood since it can get rubbery with the longer bake times in a standard 550 degree home oven. Beware doing this with a really high temp oven 700 or more, as the seafood could end up not cooking all the way. If you have to use precooked seafood and you are cooking in a normal oven it is a good idea to put the seafood down first and then put some cheese on top of it to protect it from the long bake.
P.S. this is another clue to my speculation that the ovens in New haven are not running that hot. Just time the pies in the oven and you will see that the temps are no where close to that of a Neapolitan wood burning oven. I usually see something in the 4 to 5 minute range, but it does vary.