PEI lobster and dairy make this pizza elevated but approachable!
1 lobster, shelled, chopped
1 pizza dough
2 tablespoons + 1/4 cup of olive oil
2 shallots, minced, divided
2 cloves of garlic, whole, divided
1 pint of cherry tomatoes
2 tablespoons of heavy cream
1/2 cup of basil leaves
2 tablespoons of white wine vinegar
1 tablespoons of parmesan, grated
1/4 cup of butter
1/2 cup of corn kernels
2 cups of mozzarella cheese, grated
PEI lobster and dairy make this pizza elevated but approachable. We love the creamy tomato sauce and garlicky buttery lobster on this pie!
- Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add shallots and 1 clove of garlic and cook until translucent. Add cherry tomatoes and turn to low heat. Cook for 15-20 minutes, adding salt to help break down tomatoes.
- Meanwhile, make basil vinaigrette by blending shallot, basil, olive oil, vinegar and parmesan until smooth. Season with salt to taste.
- When tomatoes have broken down, blend until smooth and add cream. Set aside.
- Preheat oven to 500°F and add a pizza stone on bottom rack while preheating.
- Melt butter, add remaining garlic clove and corn and cook until corn is bright yellow. Remove and add lobster. Toss and remove from heat.
- Stretch out pizza dough on pizza stone, spread most of the tomato cream sauce, cheese and corn.
- Bake for 10-15 minutes or until golden and bubbly.
- Top with lobster, drizzle with basil vinaigrette and the remaining tomato cream sauce. Slice and enjoy immediately.
Learn more about dairy in Prince Edward Island.
