Yield: 8 servings
|1 tablespoon||Chopped garlic|
|¼ teaspoon||Chile flakes|
|2 tablespoons||Chopped basil|
|6 larges||Oysters; shucked|
|=== TOMATO VINAIGRETTE ===|
|1 medium||Tomato; cored, diced|
|1 tablespoon||Finely chopped red onion|
|1 teaspoon||Basil; thinly sliced|
|1 teaspoon||Red-wine vinegar|
|1 teaspoon||Olive oil|
|1 pinch||Chile flakes|
|Coarse salt; to taste|
|Freshly ground pepper; to taste|
Heat oven to 500 degrees, with a 16-inch diameter pizza stone placed on the lowest shelf, for at least 30 minutes. Meanwhile, make the Tomato Vinaigrette: Combine all ingredients in a small bowl. Season to taste with salt and pepper. Serve at room temperature. Can be made ahead of time and stored in refrigerator. Bring to room temperature before serving. (Makes ½ cup) Sprinkle semolina flour on a pizza peel. Place the dough on the peel. Brush the dough with olive oil and top with garlic, chile flakes, and 1 tablespoon basil. Place oysters on top. Lift the pizza peel and, using a slight jerking motion, slide the pizza back and forth to loosen it. Tilt the peel and place the front tip of the peel on top of the heated stone.
Slide the pizza off the peel, onto the stone. Bake until crust is golden brown, about 8 to 10 minutes. Remove from the oven and brush crust edges with olive oil. Return pizza to the oven and cook another 1 to 2 minutes, until crisp. Using the pizza peel, remove from oven, and top with remaining tablespoon chopped basil and Tomato Vinaigrette. Makes enough for one 9-inch pizza.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 15 Calories (kcal); 1g Total Fat; (45% calories from fat); 1g Protein; 1g Carbohydrate; 3mg Cholesterol; 15mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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