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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?

              2. This sounds like it might be right up your avenue, but I could be wrong. Looks like a real mind-blower, though.

                2 slices applewood smoked bacon
                1 tablespoon extra virgin olive oil
                - + 1 teaspoon for the crust
                5 cups fresh baby spinach
                - (pushed down tightly)
                2 red jalepenos, one smaller
                1 teaspoon hot sauce
                1 tablespoon prepared horseradish
                3 large basil leaves
                Juice from 1/2 lemon (about 2 tbsp)
                12 medium fresh oysters in the shell
                1 Granny Smith apple
                1 teaspoon grated Parmesano Reggiano
                5 to 8 ounces good French Brie, sliced

                Methods/steps
                Make the two 7-ounce dough balls. Freeze one to use later but only after you know you won’t screw the first one up.

                Preheat oven to 450 degrees and place an upturned heavy cookie sheet on the middle deck.
                Cut the bacon strips lenthwise down the center, cut in half and stack on top of each other. Cut in small cubes.
                Sautee in a medium pan on high heat for 2 minutes. Add one tablespoon of extra virgin olive oil. (Good bacon does not exude much fat, so adding the olive oil will distribute the taste into the spinach.) Heat for another 2 minutes until the bacon is golden brown.
                Remove the bacon to a medium bowl, leaving the fat in the pan. Heat the fat on high.
                Place the spinach in the pan. Using tongs, toss the spinach for only 20 to 30 seconds. The heat will wilt the spinach very fast. Take it out of the pan immediately and reserve on a cool plate.
                Cut the top off one of the red jalepenos. Cut down the length of the pepper, then cut out the seeds and any white ribbing. Julienne one half of the pepper finely, and add to the bacon.
                Roll the 3 basil leaves into a tight ball. Cut fine strips from the ball, then cut across, creating small pieces.
                Add the horseradish, basil, hot sauce and juice from 1/4 lemon (about 1 tablespoon) to the bowl. Stir well, then add the oysters in their juice. Cover and refrigerate for at least 20 minutes.
                Peel the apple and cut in half lengthwise. Run the edge of half an apple along a mandoline (Japanese Benriner is best), or slice the half as thinly as possible, into matchsticks. Place in a medium bowl.
                Cut the fennel lengthwise. Cut the core out using a “V” cut and trim any discolored parts. Slide along the mandoline or cut paper thin. Add to the bowl with the apple. Squeeze 1/4 lemon (about 1 tablespoon) and 1 teaspoon water (this will distribute lemon better) and toss. Leave on the counter to soften and meld flavors.

                Topping the pizza:
                Roll out the pizza round according to the Easy Pizza Dough instructions. Place dough disc on parchment paper. Grate Parmesan cheese on top, then place the Brie slices over top.
                Using the bottom of another upturned cookie sheet or a pizza peel, carefully slide the pizza onto the preheated cookie sheet in the oven. Cook for 11 to 14 minutes or until the bottom is dark-gold and the crust is golden brown.
                Cut the second, smaller red jalepeno with a very sharp knife to create rounds. Discard seeds. Pour only the oyster marinate from the bowl onto the cooked spinach and toss into the greens.
                Top the pizza with the fennel and apple salad, then make small nests with the spinach and place the oysters in the nests. (You will notice that the oysters have a pale opaqueness to them because they have been cooking in the acidity of the marinade, like ceviche). Scatter the remaining bacon, basil, and jalepeno on top, then top with the jalepeno rings.
                Spritz with lemon and Serve immediatly. When complimented on this oyster pie, just say “Aw, shucks!”

                 
                1. To keep the crust from getting soggy, I microwave the live oysters/clams/ mussels first; easier ro open and I can pour off the "juices" for stock. I crank up the oven as high as it will go, 550+.
                  My favorite is fresh, sliced scallops baked on a pesto & ricotta base.

                  1 Reply
                  1. re: Passadumkeg

                    I cleaned six dozen fresh scallops recently. I kept a few in the freezer for future use, including my idea of a scallop pie. I was thinkin' about goin' with a fontina and ricotta cheese combo?

                    I'm gonna have to wait for a week or so though, 'cause the combination of cleaning those critters and eating so many, left me feelin' like a kid who had too much Halloween candy. I know the sweetness is what makes 'em great, but, I was feeling bad about that taste for days. The raw ones with the roe were awesome, however.

                  2. 475 for twelve mins, huh? I use a stone with pre-made crusts like Baboli (don't judge me), but with actual home made pizza dough I could never get a good crisp crust on a stone.

                    I use a lightly oiled ventilated pizza tray on the highest oven setting.....finishing it with convection oven for 2/3 mins.

                    BTW I love oysters but your pizza recipe made me gag. Sorry.

                    5 Replies
                    1. re: jrvedivici

                      Baboli pizza makes me gag, but I'm not judging you. Not sure why you don't get a crisp crust using a stone. I cook on a Fibrament stone at 550 for 7 minutes and my crusts are plenty crispy.

                      1. re: grampart

                        I personally don't think it's fair for you to "mock me" when I specifically asked not to be judged! (j/k)

                        I gave up on my stone years ago............and adopted my above mentioned method which produces excellent results.

                        I also use a lightly oiled deep baking pan for a deeper dish style pizza with good results as well.

                      2. re: jrvedivici

                        (A) I was drinkin' so my time and/or temp may have byeen fifteen degrees/minutes off;

                        (B) Remember, I make Monmouth County style thin crust, and heat the stone for at least thirty minutes;

                        and

                        (C) It's still an experiment, but when I make you Neptune's preferred calzone, you will genuflect to it's awesomeness!

                        BTW - NEVER be sorry to me - it'll just make me love you less.

                        1. re: MGZ

                          (mental note to self.......I don't think I ever pre-heated the stone as I would season the stone........and I would stretch the dough on the stone prior to putting it in the oven to make sure the dough conformed to the exact size of the stone)....Duh !!!! or Doh!!!!

                          1. re: jrvedivici

                            No preheating? That is your problem. I preheat for one hour AFTER the oven reaches 550.

                      3. some spinach w/ your bacon and oysters? that might be good. Pizza Rockefeller

                        chives, parsley

                        white sauce

                        1 Reply
                        1. From a tin of smoked oysters I strain out the oil and mince the oysters. Then I fold 1/2 the oysters directly into the pizza dough, round out the dough to the pan, rub the canned oil on the dough then add grated parm cheese, handful of chopped Spanish onion, the rest of the minced oysters, handful of chopped spinach and crushed garlic.

                          1. I make this using an Oysters Rockefeller recipe for the pizzag. Most recipes call for bread crumbs or panko flakes as part of the topping. I find it helps absorb the oyster juices that renders during baking. Also you can sub anise seeds or anise extract for Pernod. Broiling for a minute or two at the end helps crisp up the panko/parmesan topping a little.

                            1. I love the idea of oysters, and scallops, on pizza. Time for a trip to the fish market.