Hog and Rocks Makes An Oyster and Prosciutto Pizza

As part of Eater's first ever Pizza Week, chefs at three SF restaurants that don't serve pizza agreed to make a special limited edition pizza-inspired creation served just this week and possibly into next. On Monday, a Mexican pizza from Tacolicious debuted, and today there's an oyster and prosciutto number from Hog and Rocks.

Grid View

Here is the second dish in a three-part special Pizza Week pizza series, coming straight from Hog & Rocks' chef Scott Youkilis and chef de cuisine, Joe Gentempo. They take white wine pizza dough (a trick Gentempo picked up when he worked under Mario Batali in New York) slather it in "diablo" sauce ("like a spicy Mornay with ham"), and nestle a half-dozen Miyagi oysters on top. Once dressed in thin strips of Mangalitsa prosciutto, into the oven it goes. Red onion, fines herbes, and fresh arugula finish it off. All this can be yours for just $18 this week.

Don't forget to check back later this week, when we'll show you Jasper's Corner Tap's caramelized onion and shiitake "candy" grilled pizza.

· All Pizza Week 2012 Coverage [~ ESF ~]