Description
A delightful lobster pizza topped with cheese and fresh spinach, perfectly baked for a crispy crust.
Ingredients
Scale
- 1 pizza dough (16 ounces)
- 10 ounces (about 1.5 cups) cooked lobster pieces
- 3 tablespoons (42g) unsalted butter
- 2–3 garlic cloves, minced
- Large handful of baby spinach
- 1 1/2 cups (6 ounces) shredded mozzarella cheese
- Fresh parsley for topping
- 2 tablespoons (28g) cornmeal
Instructions
- Preheat the Pizza Stone: Start by turning on your oven and letting that pizza stone heat up. You will smell the heat radiating, which is a sign it is getting ready for those crusty edges. Preheating helps the crust crisp up beautifully, so do not skip this step or you might end up with soggy pizza.
- Prepare the Pizza Base: Roll out your pizza dough on a well-floured surface. Aim for a thin, even layer. If the dough sticks, too much flour is usually the culprit, so sprinkle a little less next time.
- Add the Sauce: Spread your favorite pizza sauce over the dough, leaving a little space around the edges. You want it to cover but not drown the crust; too much sauce can make it soggy.
- Sprinkle the Cheese: Generously add shredded cheese on top of the sauce. A common mistake here is not using enough cheese; it is what gives your pizza that gooey texture everyone loves.
- Distribute the Lobster: Gently spread the lobster pieces evenly across the cheese. They should glisten a bit. Try to distribute them well to avoid dry spots later; nobody wants a slice without lobster!
- Season with Extras: Sprinkle some herbs, spices, or a touch of parmesan over the top. Just be cautious with salt if you are watching sodium intake, as it can sneak up on you.
- Bake to Perfection: Slide the pizza onto the preheated stone and let it bake. In about 7 minutes, you will notice the cheese bubbling and the edges turning golden.
- Add Lobster Halfway: After a few minutes of baking, carefully open the oven and place the lobster on top. Adding them halfway keeps your lobster from overcooking.
- Cool & Slice: Once it is out of the oven, let your pizza cool for a moment, just until it is safe to touch. When you dig in, it should be hot but not burning your mouth.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: Preheat the pizza stone for a crispy crust. Evenly distribute the lobster pieces for balanced flavor. If your pizza sticks to the peel, sprinkle enough cornmeal to help it release easily. If you want to prevent lobster pieces from burning, consider adding them halfway through the baking process.
- Reheating Instructions: To reheat lobster pizza, place the pizza stone with cold pizza in a preheated oven at 350 degrees F for about 10 minutes.
- Serving Suggestions: Pair with a glass of white wine for a classic touch. Serve alongside a fresh spinach salad to complement the flavors.
- Recipe Variations: You can substitute unsalted butter for salted butter; it will not ruin the pizza. For a dairy-free option, try dairy-free cheese and olive oil. Top with cherry tomatoes for a freshness burst or incorporate roasted garlic for a deeper flavor.
- Ingredient Notes: Look for firm, sweet lobster meat; frozen works too—just thaw it first. Use fresh garlic for the best flavor, although garlic powder can work in a pinch. For greens, you can swap baby spinach with arugula or kale if preferred. Use cornmeal on your pizza stone or pan for a crunchy base.
Nutrition
- Calories: 333
- Sugar: 1g
- Sodium: 448mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 120mg