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Oyster Pizza

OK, I tried a new idea the other day. I made my usual pizza crust and layered on a VERY thin coating of leftover tomato sauce. I topped that with some mozzarella and a few roasted garlic cloves. Then, I shucked a coupla oysters and placed 'em around the pie. Since I like heat, I sprinkled some ground chiles on it and baked it off on a stone in a 475 degree oven for twelve minutes or so. So, so good . . . . .

Anyone ever done this? Other ideas? I'm thinkin' maybe more oysters next time. I only used ten.

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  1. I have had fried oysters on pizza in a restaurant. I do a clam white like new Haven style at home .

    1 Reply
    1. re: melpy

      My love for clam pizza was the inspiration when my buddy brought me his oysters. He just started a farm and I wanted to try and learn how to "play" with 'em.

    2. There's actually quite a few places that do this, a few that come to mind are in LA and DC.

      I'm personally not a fan, as I usually enjoy my oysters raw and au naturel.

      But people who do like oysters on their pies, generally like to garnish it a bit with some heat (red pepper flakes for example) and/or capers.

      4 Replies
      1. re: ipsedixit

        Mmm . . . capers. Good pitch, my friend.

        1. re: MGZ

          For what it's worthy, Mr. Z, I like oysters in my omelet ...

          1. re: ipsedixit

            Oh, good idea, add a coupla eggs than?

            1. re: ipsedixit

              ooh, i dfo love an oyster omelet.

              one of my favorite apps at a local malaysian place.

        2. They use fresh chopped clams in southern CT..... With bacon & garlic. To die for.

          1 Reply
          1. re: Dirtywextraolives

            Yeah, I know. I'm kinda thinkin' about adding bacon and capers next time.

          2. One of my guilty plesures is to press smoked oysters into the dough, pile fresh herbs high, and shaved smoked provolone. Top with the oil from the oyster tin.

            One of the few times I do not add a sharp or hot component.

            Even better on a smoky grill.

            1 Reply
            1. re: INDIANRIVERFL

              I've made pizza with smoked oysters too. I make mine with sautéed shitake mushrooms, slivered onions, and herbs. Yum.

            2. Does the nectar from the oysters seep through to the crust and make it soggy?
              Curious to know how you're doing this. You mention that you shucked and placed so they're raw.
              Clams are one thing (I've had some excellent pies using them) but oysters are much different because of the liquid.

              6 Replies
              1. re: latindancer

                I strained 'em first. Do the same with clams.

                1. re: MGZ

                  Well, I was asking about the nectar that flows (or should) from the oyster...straining is a good idea though.

                  1. re: latindancer

                    It was a bit moist, but not a problem. I might try and precook a bit next time. It's still a work in progress. Took me four tries to get lobster pizza right.

                    1. re: MGZ

                      I don't use tomato sauce. And using a thin layer of cheese on the dough first, parbake for about 3 minutes, then add the rest of the toppings is what I do to greatly reduce the sogginess on the crust, works very well.

                        1. re: Dirtywextraolives

                          I'm in.

                          Though, I must admit, our friend, Passadumkeg, has me thinkin' the next one will be with thin scallop slices and bacon. I'm also likin' ipse's thoughts about an egg, Maybe I'll make it for Mom's Mother's Day brunch?