At 3’s, a 12-hole short course in Greenville, S.C., chef Chris Wehking has combined two unlikely foods—pizza and oysters—into a unique dish. Inspired by a clam and pepperoni dish he tried at a Charleston restaurant, Wehking decided to create a “pizza oyster” after realizing there wasn’t space for a pizza oven on site.
The key ingredient is Wehking’s house-made pepperoni butter. He grinds pepperoni, renders the fat on the stove, and then whips it into butter, which is spread generously on top of each oyster.
Wehking favors salty-sweet oysters from Virginia for their large, meaty texture. After shucking the oysters, he places six on a baking tray, adds the pepperoni butter, and sprinkles them with parmesan cheese. The oysters are then broiled for 90 seconds to preserve their flavor and tenderness.
“We don’t want to overcook them,” Wehking said. “Longer cooking times dry them out and lose the flavor.”
Once broiled, the oysters are topped with garlic breadcrumbs for crunch and fresh parsley for garnish.
To enjoy, Wehking recommends squeezing a bit of lemon on top and savoring the unique combination of flavors.
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