Mamma Toni’s Oyster Blade Alla Pizzaiola (Oyster Blade Oven Baked Pizza Style)

Mamma Toni’s Oyster Blade Alla Pizzaiola (Oyster Blade Oven Baked Pizza Style)

Serves: 4 | Preparation Time: 10 mins | Cooking time: 45 mins


  • 8 pieces Farm88 yerling beef oyster blade
  • 4-5 good tbsp extra virgin olive oil
  • 4 garlic cloves, finely chopped 
  • Splash good white wine
  • 400g can BIS diced tomatoes
  • 2 large red onion, sliced into 5mm rings
  • 2 large, ripe tomatoes, sliced slightly thicker than the onions
  • 1 pinch salt
  • 2 pinches dried oregano
  • 1 small punnet dried black olives
  • crusty bread, to serve


  1. Preheat oven to 200oC.
  2. Heat up a frying pan and sear oyster blade both sides until golden brown. This will entrap all juices inside.
  3. In the meantime, oil the bottom of a baking dish, add garlic and the splash of white wine (one that you drink; there is no such thing as wine for cooking!).
  4. Next, place pieces of browned meat flat in two rows and add diced tomatoes over the top, spreading evenly. 
  5. Layer the onion slices next, followed by the tomato slices.
  6. Lastly add a pinch of salt and the dried oregano and then spread around the black olives, drizzling a little more olive oil over the lot. Don't be shy as olive oil is good for you. 
  7. Cover dish with foil and bake for 30 min, then uncover and bake for a further 15 min.
  8. Serve two portions of meat per plate with some seasonal vegetables.
  9. The oil and condiments left on bottom of baking tray can be spooned over the dish as a mind blowing sauce which will allow you to do (la scarpetta) - this is a term we Southerners use to mop up the dish with crusty fresh bread, which shows that you have truly enjoyed the dish. 

Again, something so simple and quick using a secondary cut of meat with fresh garden vegetables and herbs, to produce a delicious Mediterranean feast.

Results may vary.