Lobster Pizza Recipe

Prepare the pizza dough. In a large bowl, whisk together the flour, instant yeast and kosher salt. Add the water, honey and extra virgin olive oil. Stir the flour and mix until a shaggy dough forms.

On a lightly floured surface, turn the dough out and knead until a smooth and elastic dough forms, about 10-15 minutes. If the dough is too sticky, add up to ½ cup more flour in one-tablespoon increments. (See notes 2.)

Grease a bowl with the remaining tablespoon of extra virgin olive oil. Add the smooth dough and roll to cover with the olive oil. Wrap with plastic wrap and let the dough rise in a warm area until it doubles in size. Alternatively, let the dough rise in the refrigerator overnight.

While the dough is rising, prepare the white pizza sauce. In a large pan over medium heat, melt the butter. Once the butter is melted, add the garlic and cook until fragrant, about one minute.

Slowly whisk in the heavy cream, creating an emulsion. Whisk in the freshly grated Parmesan cheese. Season with salt and pepper to taste. Set aside.

Drain the tomatoes. In a bowl, add the sliced tomatoes with a sprinkling of salt. After 10 minutes, discard the excess tomato liquid. 

Preheat the oven to 450°F. Assemble the lobster pizza. Gently stretch the dough to a 13-15 inch circle (with the edges of the circle thicker for the crust) on a greased pizza pan or a cookie sheet. If the dough won’t stretch, let the dough rest for 5-10 minutes before trying again. 

Spread a thin layer of the white pizza sauce over the pizza dough and sprinkle a little more than half of the mozzarella cheese. Spread the chopped lobster, drained cherry tomatoes and the corn kernels evenly over the pizza. Top with the remaining mozzarella cheese. Bake the pizza until golden brown, about 15-20 minutes. 

Drizzle the chili oil and top with the basil chiffonade. Let the pizza rest for 5-10 minutes before slicing and serving. Enjoy!