Smoked Oyster Skillet Pizza
Gluten-Free
Nut-Free
Pescatarian
This gluten-free skillet pizza is topped with smoked oysters, fresh mozzarella, and arugula for a flavorful, nutrient-rich meal.
Pizza Dough
- 1½ cups all-purpose gluten-free baking flour
- 2 tsp. xanthan gum
- 1 tsp. baking powder
- ¾ tsp. sea salt
- 1 tbs. honey
- 1 cup warm water
- 1 tbs. active dry yeast
- 1 tbs. milk
- 2½ tbs. extra-virgin olive oil, divided
(Alternatively, use your favorite store-bought pizza dough. )
Pizza Sauce
- 1 14-oz. can crushed tomatoes
- 1 garlic clove, grated
- 1 tbs. olive oil
- ½ tsp. salt
- ¼ tsp. dried oregano
Toppings
- 8 oz. fresh mozzarella, sliced
- 2 tbs. crumbled feta
- 1 tbs. thinly sliced red onion
- 1 3-oz. tin smoked oysters, drained and chopped
- 1½ tbs. grated Romano cheese
- ¼ tsp. sea salt, plus more to taste
- ⅛ tsp. freshly ground black pepper, plus more to taste
- ½ cup loosely packed fresh arugula
Make the dough:
STEP 1
In a large bowl, mix the flour, xanthan gum, baking powder, and salt.
STEP 2
In a separate bowl, stir the honey into the warm water until it dissolves. Add the yeast and stir. Allow the mixture to sit until it’s foamy, about 10 minutes.
STEP 3
Pour the yeast mixture into the dry ingredients, then add the milk and 1 tablespoon of the oil.
STEP 4
Mix well to make a thick, sticky dough. Cover and rest for at least one hour, until the dough looks puffy and has roughly doubled in size.
STEP 5
While the dough rests, make the sauce: Combine all the sauce ingredients in a large bowl and stir together. For a smoother texture, use an immersion blender.
Make the pizza:
STEP 1
Preheat the oven to 425 degrees F.
STEP 2
Use the remaining olive oil to coat a cast-iron skillet. Turn the dough out into the skillet, then use wet fingers to gently press the dough to the edges of the skillet. Let rest for another 15 minutes.
STEP 3
Bake the dough for eight to 10 minutes, until the crust is firm, then remove the skillet from the oven and turn the oven down to 375 degrees F.
STEP 4
Spread ¼ cup of the pizza sauce over the crust, then spread the mozzarella, feta, onion, and oysters evenly across the pizza. Sprinkle with the Romano cheese, salt, and pepper.
STEP 5
Bake the pizza until the cheese begins to bubble and brown, approximately 25 minutes.
STEP 6
Allow the pizza to cool slightly, then top with fresh arugula. Slice and serve.
Photography: Terry Brennan
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