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Ingredientes
- 1 Tbsp. minced garlic
- 1/4 tsp chile flakes
- 2 Tbsp. minced basil
- 6 lrg oysters shucked
- 1 med tomato cored, diced
- 1 Tbsp. finely minced red onion
- 1 tsp basil thinly sliced
- 1 tsp red-wine vinegar
- 1 tsp extra virgin olive oil
- 1 pch chile flakes Coarse salt to taste Freshly grnd pepper to taste
Direcciones
- Heat oven to 500 degrees, with a 16-inch diameter pizza stone placed on the lowest shelf, for at least 30 min.
- 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 1/2 c.)
- Sprinkle semolina flour on a pizza peel. Place the dough on the peel. Brush the dough with extra virgin olive oil and top with garlic, chile flakes, and 1 Tbsp. 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 till crust is golden, about 8 to 10 min. Remove from the oven and brush crust edges with extra virgin olive oil. Return pizza to the oven and cook another 1 to 2 min, till crisp.
- Using the pizza peel, remove from oven, and top with remaining Tbsp. minced basil and Tomato Vinaigrette.
- Makes sufficient for one 9-inch pizza.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 28g | |
| Recipe makes 8 servings | |
| Calories 16 | |
| Calories from Fat 7 | 44% |
| Total Fat 0.76g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 20mg | 1% |
| Potassium 54mg | 2% |
| Total Carbs 1.58g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.46g | 0% |
| Protein 0.76g | 1% |
