This is a sweet and salty lobster pizza that has the perfect level of manliness from being cooked over raw fire. –Chef Mac Arrington
Wine/Beer: Beer, any beer. West Coast Pinot Noir works, too.
Ingredients
For the Main Event
- 1 cup Maine Lobster Meat, small diced
- 1 ball pizza dough, homemade or store bought
- ¼ cup goat cheese: (if you don’t have ricotta use ½ cup goat cheese)
- ¼ cup ricotta
- 2 stalks scallions, chopped, whites included
- 3 Tbsp tomato, diced
- 3 cloves garlic, sliced
- 5 to 6 leaves basil, roughly chopped
- 1 tsp tomato paste
- Olive oil, as needed
- Flour, as needed (semolina or AP)
- Salt & FGBP to taste
Preparation
For the Main Event
Fire up the grill to medium-high heat. Add ¼ cup of olive oil to a small pot over medium-high heat, letting get hot, but not smoking. Set up a second small pot or metal bowl with a strainer. Gradually add basil, garlic, and tomato paste. Turn off the heat. Stir until the garlic becomes golden brown, being careful not to burn. Strain the oil mixture into a metal bowl or another pot to cool.
On a lightly floured surface, roll out the pizza dough to make a 10-inch round at ¼ inch thick. Lightly oil the grill and then place the dough on the grill. Cook the dough until grill marks appear and then flip. Do the same on the other side. It should take two to three minutes per side.
Remove the dough from the grill. Assemble the pizza with lobster meat, goat cheese, scallions, tomatoes. Drizzle garlic oil on top after all ingredients are place on top of the pizza. Return the pizza to the grill, and cook until the cheese melts. Drizzle again with garlic oil. Cut the pizza into slices and serve with an icy cold beer!