Ingredients Jump to Instructions ↓

  1. 2 eggs

  2. 1/2 cup whole milk

  3. 1/2 pint oysters, shucked and drained

  4. 1 cup all-purpose flour

  5. 1/2 recipe pizza dough, recipe follows Olive oil, for brushing dough

  6. 1 cup creme fraiche

  7. 2 tablespoons capers, rinsed and drained

  8. 1 small red onion, thinly sliced

  9. 1/2 cup lump crabmeat 1/4-pound sliced smoked salmon Remoulade Sauce, recipe follows

  10. 2 tablespoon chives , chopped

  11. 1 package active dry yeast

  12. 2 teaspoons sugar

  13. 1 cup warm water (110 degrees F)

  14. 1/4 cup lard or vegetable shortening

  15. 3 to 4 cups all-purpose flour

  16. 2 teaspoons salt Olive oil

  17. 2 tablespoons Creole or whole-grain mustard

  18. 2 tablespoons chopped green onion tops, green part only

  19. 1 1/2 teaspoons prepared horseradish

  20. 1 teaspoon chopped garlic

  21. 1 teaspoon yellow mustard

  22. 1 teaspoon hot sauce

  23. 1/2 teaspoon Worcestershire sauce

  24. 1 tablespoon fresh lemon juice

  25. 1 large egg

  26. 1/2 teaspoon salt

  27. 1/4 teaspoon ground black pepper

  28. 1/2 cup plus 2 tablespoons vegetable oil

  29. 2 tablespoons chopped fresh parsley leaves

  30. 1 to 2 hard boiled eggs, chopped

  31. 1 1/2 tablespoons drained and coarsely chopped capers

Instructions Jump to Ingredients ↑

  1. Preheat a deep fryer to 350 degrees F, or heat 2 inches of oil in a large, deep Dutch oven to 350 degrees F. Preheat a grill to medium-high. Combine eggs and milk in a shallow dish. Dredge oysters in egg wash and then dust with flour. Carefully drop oysters into hot oil and fry until golden brown, about 2 minutes. Remove to a paper towel lined plate to drain . Set aside. Brush pizza dough with olive oil. Place on grill for 3 to 5 minutes. Turn over and grill an additional 2 to 3 minutes until done. While still on grill, top pizza dough with cream fraiche, capers, red onion, crabmeat, and smoked salmon. Drizzle with Remoulade Sauce. Top with chives and fried oysters and serve immediately. In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped. Yield: dough for 2 (12-inch) pizzas In the bowl of a food processor or blender , add the Creole mustard , green onions, horseradish, garlic, mustard, hot sauce, Worcestershire, lemon juice, egg, salt, and pepper. Process until smooth, about 30 seconds. With the motor running, slowly pour the vegetable oil into the blender or food processor in a slow, steady stream. Add the parsley and pulse to combine. Transfer to a container, fold in the chopped eggs and capers, cover, and refrigerate for 1 hour before using. This sauce will keep, refrigerated, for up to 24 hours. Yield: 1 1/2 cups


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