Maine Lobster Pizza

Feb 10, 2015


Maine Lobster Pizza

Cheryl Wixson
with Genovese Basil Pasta & Pizza Sauce


  • 20 ounces pizza dough
  • cornmeal for sprinkling pan
  • olive oil
  • 2/3 cup Genovese Basil Pasta & Pizza Sauce
  • 8 ounces cooked Maine lobster meat cut into bite-sized pieces
  • 8 ounces fresh Mozzarella thinly slice or goat cheese at room temperature
  • 2 ounces Parmesan Reggiano cheese grated
  • freshly ground pepper to taste


  • Preheat the oven to 430 degrees.
  • Portion the dough into 2 pieces. On a lightly floured surface, roll each piece into a 6 to 8 inch circle. Let the dough rest for a few minutes, then go back and roll each piece into a 10 to 12 inch circle. (It will be thin.)
  • Place the dough on a cookie sheet or pizza pan that has been dusted with cornmeal. Brush the top of the dough with olive oil.
  • Spread about 1/3 cup of sauce over each piece of the dough. Arrange the lobster over the top.
  • Then arrange the cheese over the top, season with fresh pepper and if desired, drizzle with olive oil.
  • Bake the pizzas for 8 to 10 minutes, until the crust is brown and the cheese is bubbly. Cut into wedges and serve immediately.

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