This recipe is part of Pizza Party cooking class and tasting event.
Technically, it’s not pizza. It’s an open pie, an American pie with Gulf of Mexico seafood and white sauce. I don’t remember when I enjoyed pizza-like pie so much for the last time! The idea to use Gulf oysters belongs to the Engineer. I added scallops remembering how wonderful they are in seafood version of empanada gallega. It turned out great. We named it The Gulf of M: oyster liquor velute + scallops + gulf oysters + queso asadero + oaxaca string cheese + seaweed. I didn’t pre-cook oysters and scallops when made it for the first time, and it was soft of messy because of extra juices. But sooo gooood!