Wood Fired Lobster PizzaMay 24, 2016Posted by Brad EnglishPrint
It was beautiful out. I was going to make some lobster and put it on a pizza, but what’s different about that and putting other seafood on a pizza like shrimp, mussels, clams, salmon etc? I decided to keep it simple for this one and make a lightly dressed salad to lay on the pizza dough after it was cooked – making sure it was nice and cool – kept in the fridge until the last minute and then finishing it all with the warm lobster right out of the oven.
This pizza uses Peter Reinhart’s popular Neapolitan Pizza Dough recipe which can be found on Pizza Quest (link).
Visit Pizza Quest to read more about this recipe.
For a dinner party, how about serving small personal pizzas with salad on top and giving everyone a lobster tail to cut up and put on their own pizza? My pizza here got 2 tails!
The salad is put on the warm pizza crust right out of the fridge. This was one of the keys to my original idea…warm crust – coold (so cool it’s almost cold) – warm charred lobster. It doesn’t look like a lot of lobster in that salad, but there’s plenty in there — I chopped it up and a lot of it fell in under the salad.
The crust is warm and perfectly cooked for this pizza. The salad is cool and fresh with a clean crisp zing from the vinaigrette. The lobster is warm, charred and just has a delicious sweet buttery coating that isn’t too sweet because of the citrus zest and juices.
More hot lemon juice over the top and this was just simply wonderful! After a bite or two and some OMG’s and traditional WOWS, I took a sip of a Trade Winds Triple. My Angels didn’t cry, but they did weep!