- Vegetable oil, for deep-frying
- 2 eggs
- 1/2 cup whole milk
- 1/2 pint oysters, shucked and drained
- 1 cup all-purpose flour
- 1/2 recipe pizza dough, recipe follows
- Olive oil, for brushing dough
- 1 cup creme fraiche
- 2 tablespoons capers, rinsed and drained
- 1 small red onion, thinly sliced
- 1/2 cup lump crabmeat
- 1/4-pound sliced smoked salmon
- Remoulade Sauce, recipe follows
- 2 tablespoon chives, chopped
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.
Basic Pizza Dough:
- 1 package active dry yeast
- 2 teaspoons sugar
- 1 cup warm water (110 degrees F)
- 1/4 cup lard or vegetable shortening
- 3 to 4 cups all-purpose flour
- 2 teaspoons salt
- Olive oil
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
Tangy Remoulade Sauce:
- 2 tablespoons Creole or whole-grain mustard
- 2 tablespoons chopped green onion tops, green part only
- 1 1/2 teaspoons prepared horseradish
- 1 teaspoon chopped garlic
- 1 teaspoon yellow mustard
- 1 teaspoon hot sauce
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup plus 2 tablespoons vegetable oil
- 2 tablespoons chopped fresh parsley leaves
- 1 to 2 hard boiled eggs, chopped
- 1 1/2 tablespoons drained and coarsely chopped capers
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