Your Oyster Recipe of the Day: Cheesy Smoked Oyster Pizza. More of a rough draft than a complete recipe, the late Thomas Tate’s “Saturday night pizza” looked delicious! I’ve adapted his original recipe and fleshed it out a bit for beginning cooks.
Follow Tate’s recipe for a homemade semolina crust or use your favorite supermarket pizza crust. Then get ready to pile on the toppings: diced tomatoes, garlic, butter sauteed spinach and sweet onions, artichoke hearts, smoked oysters and heaps of cheddar and mozzarella.
Cheesy Smoked Oyster Pizza
The Pizza Dough
- ½ teaspoon yeast
- ¾ cup warm water
- ¼ teaspoon salt
- 1 tablespoon flour
- ¼ cup of semolina flour
- 2 cups of bread flour
- Mix together the first four ingredients and set aside for about 10-15 minutes to proof the yeast.
- Add semolina flower and bread flour and mix until a sticky dough forms.
- Dough can be stored for in an oiled bowl in the refrigerator for about two hours.
The Pizza Toppings
- 14 ounce can whole, peeled tomatoes, diced up in the food processor
- 1 tablespoon chopped roasted garlic
- 1 cup grated Parmesan cheese, divided
- ½ vidalia onion, thinly sliced
- ½ cup fresh baby spinach
- 1 tablespoon butter
- 14 ounce can artichoke hearts
- 1 3.75 ounce can smoked oysters
- ½ cup grated cheddar cheese
- ½ cup grated mozzarella cheese
- 16 ounces fresh mozzarella cheese, thinly sliced
- Preheat oven to 550°. For best results, use a pizza stone if you have one.
- Melt butter in a skillet over medium high heat, and sautée onion and spinach. Remove mixture from heat and drain on paper towels.
- Coarsely chop artichoke hearts and set aside to drain on paper towels.
- On a floured surface stretch pizza dough to make a 12 to 14-inch round.
To Assemble the Pizza
- Spread about 1 cup of tomato “sauce” over pizza crust.
- Sprinkle garlic and ½ cup grated parmesan cheese evenly over crust.
- Evenly spread onion and spinach mixture, then add artichoke hearts and oysters.
- Sprinkle with grated cheddar and grated mozzarella, then add slices of mozzarella.
- Bake at 550° for about 8 minutes or until crust is golden and cheeses are melted. Remove from oven and top with remaining Parmesan cheese.
The biggest challenge with this many toppings is preventing a soggy pizza crust. If you don’t use a pizza stone, you may want to pre-bake the crust for 2-3 minutes before adding toppings. Don’t overload the crust with tomato sauce and make sure all of the toppings are well-drained!
- Easy Cream Cheese and Smoked Oyster Spread
- Fresh Smoked Oysters
- Shrimp and Smoked Oyster Chowder
- Smoked Oyster and Avocado Crackers
See Thomas Tate’s original recipe here: http://thomastate.com/index.php/archives/474
Get more of the best oyster pizza recipes from your favorite magazines, cookbooks, chefs and food blogs.