Smoked Oyster, Bacon and Eggplant Pizza

smoked oyster bacon eggplant pizzaMaking pizza is a favorite of mine, and I really hit it out of the park with my latest pizza creation. I can’t explain how good this dish is; to taste would be to understand. Suffice it to say that I was blown away.

This dish relies on three processes: shaping and cooking the dough, making the main topping, and layering ingredients. It’s not a quick meal; it requires a lot of prep and concentration, but it’s well worth the effort.


1 bag of pizza dough
1 medium eggplant, sliced into small cubes
1/3 large onion, sliced
3 bacon slices, chopped
1-1.5 cups shredded mozzarella
Parmesan to taste
2 Roma tomatoes, sliced
dried basil flakes
red pepper flakes
1 can smoked oysters in oil

Divide the dough in half and press the halves by hand into flat discs, place on baking trays, then refrigerate until they chill (about 30 min.). The chilling makes them easier to work with. When ready, remove from fridge and hand press or roll the dough flatter to make the base for the pie.

Meanwhile, cook the eggplant and onion on the stove top with a generous amount of olive oil until they soften (about 15-30 min.), stirring occasionally. When the mixture is cooked, stir in the bacon and finish off for another 3-5 min.

Preheat oven to 350 deg. F, then bake the dough for about 15 min. or so. You want the crust to be cooked before you put on the toppings to avoid a messy guessing game with cooking time.

When the dough is cooked, remove from oven,  add dollops of desired amount of marinara on the dough,  distribute the eggplant, onion and bacon topping evenly between the two pies, then layer the mozzarella and Parmesan on top. Garnish with tomato slices, sprinkle on basil and red pepper, then distribute the oysters on top of the pies, making sure to pour on the oil in which the oysters were packed. Bake until the cheese melts (about 10 min.).