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Grilled Pizza With Smoked Salmon Topping

  • Yield: 1 (12-inch pizza), serving 2 to 3


  • Vegetable oil, for deep-frying
  • 2 eggs
  • 1/2 cup whole milk
  • 1/2 pint oysters, shucked and drained
  • 1 cup all-purpose flour
  • 1/2 recipe pizza dough
  • Olive oil, for brushing dough
  • 1 cup creme fraiche
  • 2 tablespoons capers, rinsed and drained
  • 1 small red onion, thinly sliced
  • 1/2 cup lump crabmeat
  • 1/4-pound sliced smoked salmon
  • Remoulade Sauce
  • 2 tablespoon chives, chopped


  • Preheat a deep fryer to 350 degrees F, or heat 2 inches of oil in a large, deep Dutch oven to 350 degrees F.
  • Preheat a grill to medium-high.
  • Combine eggs and milk in Prep Time: Cook Time: Inactive Prep Time: a shallow dish. Dredge oysters in egg wash and then dust with flour. Carefully drop oysters into hot oil and fry until golden brown, about 2 minutes. Remove to a paper towel lined plate to drain. Set aside.
  • Brush pizza dough with olive oil. Place on grill for 3 to 5 minutes. Turn over and grill an additional 2 to 3 minutes until done.
  • While still on grill, top pizza dough with cream fraiche, capers, red onion, crabmeat, and smoked salmon. Drizzle with Remoulade Sauce. Top with chives and fried oysters and serve immediately.