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1
Preheat a deep fryer to 350 degrees F, or heat 2 inches of oil in a large, deep Dutch oven to 350 degrees F.
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2
Preheat a grill to medium-high.
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3
Combine eggs and milk in a shallow dish.
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4
Dredge oysters in egg wash and then dust with flour.
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5
Carefully drop oysters into hot oil and fry until golden brown, about 2 minutes.
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6
Remove to a paper towel lined plate to drain.
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7
Set aside.
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8
Brush pizza dough with olive oil.
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9
Place on grill for 3 to 5 minutes.
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10
Turn over and grill an additional 2 to 3 minutes until done.
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11
While still on grill, top pizza dough with cream fraiche, capers, red onion, crabmeat, and smoked salmon.
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12
Drizzle with Remoulade Sauce.
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13
Top with chives and fried oysters and serve immediately.
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14
In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste.
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15
Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook.
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16
Remove the dough from the bowl.
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17
Grease the bowl with olive oil and place the dough back in the bowl.
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18
Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour.
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19
Turn the dough out onto a floured surface and divide dough in half.
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20
Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes.
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21
The dough is ready to be shaped.
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22
In the bowl of a food processor or blender, add the Creole mustard, green onions, horseradish, garlic, mustard, hot sauce, Worcestershire, lemon juice, egg, salt, and pepper.
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23
Process until smooth, about 30 seconds.
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24
With the motor running, slowly pour the vegetable oil into the blender or food processor in a slow, steady stream.
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25
Add the parsley and pulse to combine.
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26
Transfer to a container, fold in the chopped eggs and capers, cover, and refrigerate for 1 hour before using.
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27
This sauce will keep, refrigerated, for up to 24 hours.
