Smoked Oyster, Bacon and 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 favourite on the boat. And it works perfectly with my Deep Dish Pizza Dough.
Servings
INGREDIENTS
Pizza Sauce (or your favourite pre-made 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
- Seasonings to taste: basil - oregano, parsley, red pepper flakes, thyme, fennel seed, onion powder, pepper, salt
Make The Pizza
- pizza dough
- 1/2 cup pizza sauce
- 2 handfuls spinach
- 1 can smoked oysters - or smoke your own, drained if using canned
- 1/3 package bacon - chopped and cooked
- 2 cups cheese curds or mozzarella cheese - cubed
- Oregano, parsley and Parmesan - for topping
Instructions
Pizza Dough
- Your favourite pizza dough or this Deep Dish Pizza Dough
Pizza Sauce
- Mix all ingredients in a saucepan and simmer while dough is rising.
- Freeze leftover pizza sauce
Make Pizza
- Once the dough has risen, preheat oven to 500° degrees F.
- Oil pizza pan (I use a 8" cake pan) generously (bottom and sides). Place dough into pizza pan and stretch / push into shape. Let rest for about 5 minutes before adding
- Spread pizza sauce over crust, then place spinach over sauce. Add 1/2 of cheese, followed by oysters and bacon. Top with remaining cheese and sprinkle oregano, parsley and grated Parmesan cheese over top.
- Bake for 12-15 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!
Notes
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.
Tried this recipe?Mention @wifeonaboat or tag #wifeonaboat on Instagram!