- 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.