This pizza is outstanding! Use any crust you like (homemade or store-bought).
Ingredients
1 large
Yellow onion
(halved & thinly sliced)
2 tbsp
Garlic
(finely minced)
2 tbsp
Extra virgin olive oil
2 small
Russet potato
(peeled & sliced into 1/8” rounds)
1 tbsp
Oregano, fresh
(Tbsp chopped fresh)
1 tsp
Marjoram
(tsp chopped fresh)
1 tsp, leaves
Tarragon, fresh
(tsp chopped fresh)
1 tsp
Sea salt, fine
(tsp Kosher)
1/2 tsp
Black pepper
(tsp; freshly ground)
1 cup
Artichoke hearts, canned
(roughly chopped)
1/2 cup
Sun-dried tomatoes
(julienned)
171 gm
Pecorino cheese
(finely grated)
1 bunch
Asparagus
(tough ends removed & cut into 1” pieces)
2 can
Mollusks, oyster, eastern (blue point), wild, canned, solids and liquid
(smoked or plain; liquid reserved)
Instructions
In a large skillet over med-low heat caramelize the onion and garlic in a generous amount of olive oil until a dark golden brown, about 20-30 minutes, stirring frequently.
Meanwhile, toss the potato slices with olive oil and the fresh herbs. Spread out on a baking sheet and sprinkle with salt and pepper. Roast in a 450°F oven until just cooked, about 10 minutes.
Once the onions are caramelized, stir in the artichoke hearts and sundried tomatoes. Taste and add salt and pepper to taste.
Increase the oven temperature to 500°F. Place a rack in the center. Spread the onion mixture all over your prebaked pizza crust, leaving about 1” from the edge.
Evenly sprinkle half of the pecorino cheese over the onion mixture. Place the potato rounds, in a single layer, around the pizza. Distribute the asparagus and smoked oysters. Sprinkle the rest of the cheese evenly.
Drizzle the pizza very lightly all over with the reserved liquid from the smoked oysters then very lightly with olive oil. Place in the oven and bake for about 15 minutes or until the edges of the crust are very brown and the cheese is golden.
Notes:
Oysters
are high in vitamin B12, zinc and iron and contain only 10 calorie
