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Bourbon Bacon Oysters Rockefeller served on a white plate

Bourbon Bacon Oysters Rockefeller

Invented at Antoine’s in 1889 by chef Jules Alciatore in response to a shortage of escargot in New Orleans, Oysters Rockefeller have since become a classic American dish. Riffing on tradition — and building on the richness alluded to in its name — New York City pizza-maker Thomas DeGrezia reimagined it with bourbon-coated bacon in a version that’s smoky, sweet and salty. 

Historically, Oysters Rockefeller come topped with spinach, shallots, butter, breadcrumbs and a splash of anise-flavored liqueur (Pernod, Herbsaint, or something similar). DeGrezia, owner of Sofia Wine Bar and the chef behind New York’s somewhat famous $38 pizza, brought us an even more decadent version of  the traditional recipe. Here, he forgoes the greens for bacon, swaps Pernod for bourbon, and uses Japanese panko — light, dry, flaky, and made from crustless white bread — instead of seasoned bread crumbs. 

Baked in a cast-iron pan in an Ooni oven firing at top temps, these oysters cook up quickly. With a flavor profile that skews a little sweeter and unctuous than the traditional, these oysters make for a great date night meal. 

Need something for dessert? Try Tommy’s Cocoa Pizza Dough. 

Difficulty
Medium (must be able to shuck oysters)

Time
40 minutes

Equipment
Ooni pizza oven
Ooni Infrared Thermometer
Ooni Cast Iron Skillet Pan
Saucepan
Oyster knife, if shucking at home

Ingredients
½ stick (56 grams) unsalted butter
¼ cup (30 grams) panko bread crumbs
¼ cup (20 grams) Parmigiano Reggiano, finely grated
⅓ cup (9 grams) parsley, finely chopped
½ teaspoon (2 grams) fine sea salt
pinch of black pepper, freshly ground
2 cloves garlic, crushed
¼ cup (55 grams) bourbon
¼ cup (85 grams) maple syrup
2 slices streaky or uncured bacon
1 dozen oysters, shucked 
Rock salt, for presentation and stability (optional)
1 lemon, quartered and seeded

Method
Fire up your Ooni pizza oven. Aim for 950˚F (500˚C) on the baking stone inside. You can check the temperature inside your oven quickly and easily using an infrared thermometer.

Melt the butter in a large saucepan over low heat, taking care not to let it brown. Mix the panko, cheese, parsley, salt, pepper, and garlic in a bowl.

Pour the bread crumb mixture into the melted butter and coat well over medium heat. Stir continuously until the mixture browns slightly, then remove from the heat and set aside.

Mix the bourbon and maple syrup in a bowl and stir thoroughly to combine. Dip the two slices of bacon one at a time in the mixture and turn until completely coated. Wipe the saucepan clean and cook the bacon over medium heat for 4 minutes. Flip and cook for another 4 minutes until cooked through. Remove from the heat and set aside to cool, then cut each slice into 12 bite-sized pieces.

Shuck the oysters, reserving the deeper shells and the oyster liquor if you can. Add whatever liquor you save to the bread crumb mixture. Carefully separate the oysters from their shells and remove any small pieces of shell or grit. 

On a cutting board, slice each oyster into thirds and replace the pieces into the reserved shells. Top each shell with 1 tablespoon of the bread crumb mixture and 2 pieces of bacon. 

If using rock salt, sprinkle it generously in the cast-iron skillet, then gently arrange the oysters inside. Place the skillet in the oven for 30 seconds. Turn the skillet and cook for another 30 seconds, then remove from the oven to a heat-safe surface.

Squeeze the fresh lemon over the oysters and serve.

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