Maine Lobster Pizza

Dec 4, 2011


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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