Covid-19 may have hindered our ability to go to our favourite pizza joint for National Deep Dish Pizza Day. But it couldn’t keep us from enjoying this Smoked Oyster, Bacon & Spinach Deep Dish Pizza inspired by San Remos Pizza and Pasta in Port Coquitlam.
The biggest stumbling block was the crust – bread and bread type products have not worked for me since we moved to the boat. I’ve struggled to find the perfect (or really even an acceptable) spot for them to rise. After some research, I decided to try the Instant Pot to proof the dough. Which worked out perfectly!
For the smoked oysters, my handsome hubby decided to try his hand at smoking canned oysters. A can of smoked oysters would also work (be sure the drain the first) but his fresh smoked oysters were a real treat. Plus we have leftovers which will go into an Oyster Stew later this week.
Putting the pizza together was quite easy. The sauce is quick and easy, plus you can make it to your personal taste. The dough is easy to manage and since it doesn’t need to be rolled, it’s even easier! The one thing to watch out for is just how hot the pizza is when it come out of the oven. I’m still nursing my burnt lip (it was totally worth it though).
This Smoked Oyster, Bacon & Spinach Deep Dish Pizza was made on a 37 foot Tollycraft using a Masterbuilt Propane Smoker and a MagicChef Propane Stove. See other boat tested recipes.
Smoked Oyster, Bacon & Spinach Deep Dish PizzaInspired by a pizza at San Remos Pizza and Pasta in Port Coquitlam, this Smoked Oyster, Bacon & Spinach Deep Dish Pizza is a special treat on the boat.
Finding a proper place to proof dough on our boat has been a challenge. But using the Instant Pot on the yogurt setting solves the problem.
In the bowl of a mixer fitted with a dough hook, pour the warm water in and sprinkle with yeast. Let stand until foamy, about 5 minutes. *Do not use hot water or it will kill the yeast and your dough will not rise.
Add the sugar, oil, and salt into yeast mixture.
With the mixer on low, slowly add the flour and mix until a dough ball forms. Transfer dough to an oiled bowl and brush top with oil. Cover bowl with plastic wrap and place in Instant Pot. Set to yogurt setting for 1 hour. The dough should double in size.
Cut the dough in half. Place both pieces on a floured work surface and gently knead.
To freeze the second piece, wrap the dough in plastic and place it in a resealable freezer bag for up to 3 months.
MAKE THE PIZZA SAUCE
Mix all ingredients in a saucepan and simmer while dough is rising.
Freeze leftover pizza sauce
MAKE THE PIZZA
Preheat oven to 450 degrees F.
Oil a 9” pie plate or other baking dish. Place one ball of dough into baking dish and smush it up around the sides about 1 to 1.5 inches. Let rest for a couple of minutes before adding toppings.
Spread pizza sauce over crust, then place spinach over sauce. Add 1/2 of mozzarella cheese, followed by oysters and bacon. Top with remaining mozzarella cheese and sprinkle basil and parsley and grated Parmesan cheese over top.
Bake for 25-30 minutes or until the crust is golden brown and the cheese and sauce are bubbly. Rotate after 15 minutes to ensure even baking. Let rest for 5-10 minutes before cutting, then serve immediately. And careful it’s hot!
This Smoked Oyster, Bacon & Spinach Deep Dish Pizza was made on a 37 foot Tollycraft using a Masterbuilt Propane Smoker and a MagicChef Propane Stove.