Smoked Oyster, Bacon & Spinach Deep Dish Pizza

Unless you are a pizza, the answer is yes. I can live without you.

Bill Murray

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.

Making Smoked Oyster, Bacon & Spinach Deep Dish Pizza on a boat

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 works perfectly!

For the smoked oysters, my handsome hubby has smoked oysters in our little propane smoker and I’ve used canned smoked oysters. Both work. If using canned means you get more pizza, use canned. The majority of the time I used the canned.

For the bacon, I caught an entire package into bite size pieces and fry it until just about crispy. What I don’t use in the pizza, I put in the freezer for other uses like handsome hubby’s breakfast casserole, salads or more pizza!

And the final tip – make sure your oven is hot and your pan is well oiled. That is the key to a crispy crust and gooey cheese.

Boat Tested and Tasted!

This Smoked Oyster, Bacon & Spinach Deep Dish Pizza was boat tested and tasted on a 1978 Tollycraft 37 Sedan using a MagicChef Propane Oven. See other boat tested and tasted recipes.

Smoked Oyster, Bacon & Spinach Deep Dish Pizza

Inspired 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.

PIZZA DOUGH

  • 1/2 cup warm water (*Do not use hot water or it will kill the yeast and your dough will not rise.)
  • 1 1/8 tsp yeast
  • 1/2 tsp sugar
  • 1 tbsp olive oil (plus more for brushing bowl, dough ball, pan and crust)
  • 1/2 tsp salt
  • 1 1/2 cups all purpose flour
  • 1 tbsp garlic powder
  • 1/2 tbsp dried oregano

PIZZA SAUCE (MAKES ENOUGH FOR 4 PIZZAS)

  • 1 can (157 ml) tomato paste
  • 1 can (398 ml) tomato sauce
  • 1 tbsp balsamic vinegar
  • 1/2 tbsp sugar ((to taste))
  • 2 cloves garlic (crushed)
  • 1 tbsp seasonings to taste (basil, oregano, parsley, red pepper flakes, thyme, fennel seed, onion powder, pepper, salt)

MAKING THE PIZZA

  • 1 batch pizza dough
  • 1/2 cup pizza sauce
  • 2 handfuls spinach (lightly sauteed to wilt)
  • 1 can smoked oysters (or smoke your own, drained if using canned)
  • 1/3 package bacon (cooked and diced)
  • 2 cups mozzarella cheese (cubed)
  • top the pizza with: (oregano, parsley, Parmesan)

MAKE THE PIZZA DOUGH

  1. In the bowl of a mixer fitted with a dough hook, pour the warm water in and sprinkle with yeast and sugar. Let stand until foamy, about 5 minutes.
  2. Add the flour.
  3. Add the oil, salt, garlic powder and oregano into yeast mixture.
  4. With the mixer on low, knead for about five minutes (until a dough ball forms). Transfer dough to your oiled Instant Pot liner and turn dough to coat with oil. Set to yogurt setting for 1 hour. The dough should double in size. (Or oil a large bowl, cover the dough with a towel and set in a warm, draft free spot),

Once dough has risen

  1. Preheat oven to 525°F. Generously oil the bottom and sides of your pan (I use an eight inch cake pan).
  2. Punch dough down and place into very well oiled pan. Let rest for 10-15 minutes
  3. Gently push the pizza dough to edges of the pan. It may take a few minutes to coax it into place. Let rest for 5 minutes before adding toppings

MAKE THE PIZZA SAUCE

  1. Mix all ingredients in a saucepan and simmer while dough is rising.
  2. Freeze leftover pizza sauce

MAKE THE PIZZA

  1. 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.
  2. Bake for 10-15 minutes or until the crust is golden brown and the cheese and sauce are bubbly. 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 boat tested and tasted on a 1978 Tollycraft 37 Sedan using a MagicChef Propane Oven. See other boat tested and tasted recipes.

Stay safe and happy cruising!

Wife on a Boat

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[…] unsurprisingly, handsome hubby’s Smoked Oyster & Bacon Deep Dish Pizza creation does not have a direct beer and pizza […]

[…] favourite pizza joint for National Deep Dish Pizza Day. But it couldn’t keep us from enjoying Smoked Oyster, Bacon & Spinach Deep Dish Pizza inspired by San Remos Pizza and Pasta in Port Coquitlam. Handsome Hubby had fun smoking some […]

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