Description
This Lobster Pizza offers a luxurious twist on classic pizza with succulent cooked lobster, sautéed garlic spinach, and melted mozzarella on a crispy, golden crust. Featuring a buttery, flavorful base topped with fresh parsley, this recipe is perfect for seafood lovers seeking an elegant yet easy homemade pizza experience.
Ingredients
Scale
Pizza Base
- 1 pizza dough (16 ounces)
- 2 tablespoons cornmeal
Toppings
- 10 ounces or about 1.5 cups cooked lobster pieces
- 3 tablespoons unsalted butter
- 2-3 garlic cloves, minced
- Large handful of baby spinach
- 1 1/2 cups shredded mozzarella cheese
- Fresh parsley for topping
Instructions
- Preheat Oven and Prepare Pizza Stone: Add a pizza stone to your oven and preheat to 475° F to ensure a hot cooking surface for a crisp crust.
- Shape the Pizza Dough: On a floured surface, stretch or roll out the pizza dough into a large circle. Sprinkle more flour if the dough becomes sticky. You may use a rolling pin or hand toss the dough using fists to gently stretch it into shape.
- Prepare the Pizza Peel: Sprinkle cornmeal onto the pizza peel. Place the dough on top, shaking the peel slightly to ensure the dough doesn’t stick and will slide easily into the oven.
- Sauté Spinach and Garlic: Heat a skillet over medium heat. Melt the butter, then add minced garlic, cooking for 30 to 60 seconds until fragrant. Add the baby spinach and sauté for 2 to 3 minutes until wilted but still bright green. Remove from heat.
- Assemble the Pizza: Use a rubber spatula to spread the spinach and garlic butter mixture evenly over the dough. Layer the shredded mozzarella cheese evenly on top. Then, distribute the cooked lobster pieces evenly over the cheese.
- Bake the Pizza: Carefully transfer the pizza from the peel to the preheated pizza stone in the oven.
- Cook to Perfection: Bake for 10 to 13 minutes, until the crust is golden brown and cheese is melted.
- Garnish and Serve: Remove the pizza from the oven and let it rest for 1 to 2 minutes before slicing. Top with fresh parsley and serve warm.
Notes
- Using a pizza stone helps achieve a crispy bottom crust.
- If you don’t have a pizza peel, carefully transfer the pizza using a baking sheet or an upside-down pan.
- Pre-cooked lobster is recommended for easy assembly and quick cooking.
- Adjust garlic amount to taste for milder or stronger flavor.
- Enjoy leftovers within 1-2 days for best freshness.
