Ingredients with Measurements:
- 1 cup oyster crackers, crushed
- 1/4 cup grated Parmesan cheese
- 1/4 tsp garlic powder
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 1 pre-made pizza crust
- 1/2 cup pizza sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup sliced black olives
- 1/4 cup sliced pepperoni
Special equipment needed:
- Food processor or plastic bag and rolling pin
Step-by-step instructions:
1. Preheat oven to 425°F.
2. In a food processor, pulse the oyster crackers until they are finely crushed. Alternatively, place the crackers in a plastic bag and use a rolling pin to crush them.
3. In a small bowl, mix together the crushed oyster crackers, Parmesan cheese, garlic powder, dried basil, dried oregano, salt, and black pepper.
4. Drizzle the olive oil over the pre-made pizza crust and use a pastry brush to spread it evenly.
5. Sprinkle the oyster cracker mixture over the pizza crust, pressing it down gently to adhere.
6. Spread the pizza sauce over the oyster cracker crust.
7. Sprinkle the shredded mozzarella cheese over the pizza sauce.
8. Top with sliced black olives and pepperoni.
9. Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and bubbly and the crust is golden brown.
Time:
Preparation time: 10 minutes
Cooking time: 12-15 minutes
Temperature:
425°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Saturated Fat: 6g
Cholesterol: 25mg
Sodium: 920mg
Carbohydrates: 29g
Fiber: 2g
Sugar: 2g
Protein: 13g
Substitutions for ingredients:
- Instead of oyster crackers, you can use saltine crackers or Ritz crackers.
- Instead of pizza sauce, you can use marinara sauce or barbecue sauce.
- Instead of mozzarella cheese, you can use cheddar cheese or a blend of Italian cheeses.
- Instead of black olives and pepperoni, you can use any toppings of your choice.
Variations:
- Add cooked and crumbled sausage or ground beef for a meatier pizza.
- Top with sliced mushrooms, bell peppers, or onions for a veggie pizza.
- Use a cauliflower crust or gluten-free pizza crust for a low-carb or gluten-free option.
Tips and tricks:
- Make sure to crush the oyster crackers finely so that they adhere well to the pizza crust.
- Brushing the crust with olive oil before adding the oyster cracker mixture helps it stick better.
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- Let the pizza cool for a few minutes before slicing and serving.
Storage instructions:
Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover pizza in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pizza on a wooden cutting board or pizza stone for a rustic look.
Garnishes:
Sprinkle chopped fresh parsley or basil over the top of the pizza before serving.
Pairings:
Serve with a side salad or garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the oyster cracker crust is not sticking well, try brushing the crust with more olive oil before adding the oyster cracker mixture.
- If the crust is soggy, try baking it for a few minutes before adding the toppings to help it crisp up.
Food safety advice:
- Make sure to cook the pizza to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftover pizza in the refrigerator within 2 hours of cooking.
Food history:
Pizza originated in Italy in the 18th century and has since become a popular dish worldwide. The first pizza in the United States was made in New York City in the early 1900s.
Flavor profiles:
This pizza has a crispy and savory oyster cracker crust, tangy pizza sauce, gooey melted cheese, and salty toppings like black olives and pepperoni.
Serving suggestions:
Serve the pizza hot and fresh out of the oven for the best flavor and texture.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A