- MGZ May 8, 2013 07:42 AM
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.
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.
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.
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
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!”
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.
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.
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.
(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;
(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.
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.
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.