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Ингредиенты
- 1 c. hot water
- 1/2 tsp fresh yeast
- 1 1/2 c. high gluten flour
- 1/2 c. all-purpose flour
- 1/2 c. semolina flour
- 1 tsp salt
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. all-purpose flour for dusting
- 1 x lobster - (1 lb)
- 1 c. heavy cream
- 1 x plum tomato cut into quarters
- 3 x parsley sprigs with the stalk
- 4 x peppercorns
- 1 ounce ricotta salada
- 1 ounce parmesan cheese
- 2 x shallots
- 2 x garlic cloves
- 3 Tbsp. extra virgin olive oil
- 3 Tbsp. scallions in small-cut rounds Meat reserved from 1 lb lobster
Инструкции
- For the Pizza Dough: Mix first four ingredients and let rise for hour. Add in the next three ingredients to above, then add in sufficient 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. Chill overnight. Use the next day.
- For the Lobster Cream: In boiling salted water, blanch the lobster for seven min, 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 pcs. Split the lobster body in half and by half again. Place the body in a saucepan and then cover it with the cream. Add in 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 extra virgin olive oil until translucent/soft.
- Preheat oven to 450 degrees.
- Divide pizza dough into five oz 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 possibly flour the back of a small sheet pan and place the dough on which.
- In a small bowl, place the lobster pcs. Ladle two ounces of the lobster cream into the bowl.
- Sprinkle the dough with both cheeses. Add in lobster and cream. Sprinkle shallots and garlic and some of the extra virgin olive oil on top. Sprinkle with the scallion rounds. Bake on the bottom of a warm oven, dusted with semolina or possibly flour, or possibly on a pizza stone which has been preheated. Bake till the pizza is golden and crisp on the bottom.
- This recipe yields 4 to 6 sevings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 4 servings | |
| Calories 471 | |
| Calories from Fat 272 | 58% |
| Total Fat 30.82g | 39% |
| Saturated Fat 10.61g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 818mg | 34% |
| Potassium 259mg | 7% |
| Total Carbs 32.96g | 9% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.64g | 0% |
| Protein 15.55g | 25% |
