Best 5 Lobster Flatbread Pizza Recipes

BIBA'S OWN LOBSTER PIZZA

Steps:

• For the dough: Mix first four ingredients and let rise for hour. Add the next three ingredients to above, then add enough all purpose flour to bring dough together into a smooth, soft, but not sticky dough. Let sit out 1 hour. Put in oiled bowl. Cover. Refrigerate overnight. Use the next day.
• For the cream: In boiling salted water, blanch the lobster for seven minutes, then shock it in an ice bath.
• Remove the head for the lobster cream sauce. Remove the lobster meat and dice it into half-inch pieces. Split the lobster body in half and by half again. Place the body in a saucepan and then cover it with the cream. Add the parsley and the tomato and peppercorns. Slowly simmer cream, reducing it by half. Remove cream from heat and strain. Grate the parmesan and the ricotta salada cheese. Slice shallots and garlic, and cook slowly in olive oil till translucent.
• For the pizza: Preheat oven to 450 degrees.
• Divide pizza dough into five ounce portions, gently rolling into balls. Using a small rolling pin, gently roll the pizza dough on a lightly floured surface to an 11 inch circle. Place the dough on a floured pizza peel or flour the back of a small sheet pan and place the dough on that. In a small bowl, place the lobster pieces. Ladle two ounces of the lobster cream into the bowl. Sprinkle the dough with both cheeses. Add lobster and cream. Sprinkle shallots and garlic and some of the olive oil on top. Sprinkle with the scallion rounds. Bake on the bottom of a hot oven, dusted with semolina or flour, or on a pizza stone that has been preheated. Bake until the pizza is golden brown and crisp on the bottom.

RED LOBSTER LOBSTER PIZZA COPYCAT

Steps:

• Heat oven to 450°F.
• Lightly brush entire topside of tortilla with garlic butter (edge to edge).
• Sprinkle two tablespoons Parmesan cheese over the garlic butter.
• After draining the diced tomatoes, sprinkle evenly over Parmesan cheese.
• To julienne the basil, wash it and shake off excess water. Pick off leaves and stack on top of one another. Using a chef's knife, cut into 1/8" strips. Do not chop. Sprinkle evenly over the diced tomatoes.
• Make sure lobster meat is cut into 1/2" - 3/4" chunks. Portion lobster meat, drain it unless it's fresh off the tail and then sprinkle it evenly over the tomatoes.
• Sprinkle the Italian six-cheese blend evenly over the diced tomatoes.
• Refrigerate until ready to cook.
• Brush a pizza pan lightly with vegetable oil and sprinkle lightly with ground black pepper and kosher salt. (This prep is essential!).
• When oven is ready, place pizza on pan and cook approximately four to five minutes.
• Remove from pan and cut into eight wedges.
• Squeeze fresh lemon over pizza for extra flavor and serve.
• Chef's Tip:.
• Be sure you DRAIN the tomatoes and the lobster meat before sprinkling them over the pizza shell. Otherwise your pizza will turn out soggy.
• I like to use a oblong pizza or cookie sheet so I can make a few at a time. I use Large 10" shells, or you can make personal pan pizzas with the small ones, just cut down the ingredients.

LOBSTER PIZZA

Steps:

• Prepare the dough by combining the yeast and water in a large bowl, stirring often until the yeast dissolves. Add the sugar, salt and oil, and mix well. Stir in the flour and mix until dough forms.
• Turn the dough out onto a lightly floured board or countertop and knead until it is smooth and elastic, about 10 to 15 minutes. (Up to a half cup of flour can be added, until the dough is no longer sticky.) If using an electric mixer with a dough hook, knead the dough at medium speed for five minutes, slowly adding the extra flour as needed.
• Lightly grease a large bowl with a little olive oil and place the dough inside; turn the dough to coat it evenly. Cover and let rest until it doubles in size, about one hour.
• Just before shaping the dough, grease a 15-inch pizza pan with a little oil.
• Punch the dough down. Flatten it with the palms of your hands and gently shape into a circle, then roll it out into a 13-inch circle and place it into the pan. Make the rim of the dough slightly thicker than the rest, so that no ingredients run over the edge.
• Preheat the oven to 450 degrees.
• To assemble the pizza, combine the cheeses and sprinkle half of them over the dough. Arrange the lobster evenly over the cheeses and sprinkle with the bacon, tomato, thyme and pepper. Finally, sprinkle with the remaining cheeses.
• Bake in the oven for about 25 minutes, or until the crust and top of the pizza are golden brown. Wait 10 minutes before cutting into slices and serving.

RUSTIC FLATBREAD PIZZA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Line a baking sheet with aluminum foil.
• Heat 1 tablespoon olive oil in a skillet over medium heat, and stir in mushrooms and garlic; sprinkle with salt and black pepper. Cook and stir until the mushrooms have given off their juice and the juice has evaporated, about 10 minutes. Remove from heat and set mushroom mixture aside.
• Heat 1 more tablespoon olive oil in a separate large skillet over medium-high heat until very hot, and place asparagus into the skillet. Cook, stirring occasionally, until asparagus pieces are very well browned (almost but not quite burned in spots), about 8 minutes. Remove asparagus from skillet and set aside.
• Reduce heat to medium, and cook bacon in the same skillet until crisp, about 10 minutes; stir often. Drain excess grease as the bacon cooks, for crisper pieces.
• Remove bacon pieces and place on a paper towel-lined plate; blot with paper towels to reduce grease.
• Place the flatbread crust onto the prepared baking sheet, and spread marinara sauce over the crust.
• Spread the mushrooms and garlic evenly over the pizza.
• Spread asparagus over the pizza.
• Arrange bacon pieces on the pizza.
• Sprinkle mozzarella cheese all over the pizza, followed by Asiago cheese.
• Bake in the preheated oven until the cheeses are melted and bubbling, 12 to 15 minutes.

MAKE-YOUR-OWN FLATBREAD PIZZA

Steps:

• Heat oven to 425°F. Place flatbreads on cookie sheets. Spread evenly with pizza sauce. Sprinkle with desired toppings. Top each with 1/2 cup cheese.
• Bake 6 to 7 minutes or until cheese is melted and bubbly. Cool slightly before slicing and serving.