Roasted Garlic and Potato Lobster Flatbread
Sick of making boring pizza? Time to join the flatbread craze, and this one gets an extra “ooo” and “ah” with Maine lobster. Silky, smooth and salty cheese paired with hearty roasted potatoes, rich garlic and sweet lobster meat is heavenly. Paired it with a nice new-age Sauvignon Blanc and the evening can’t go wrong. The acidic wine will cut the rich cheese and cleanse your palate for the next bite, which you will certainly go back for many times.
For the Main Event
- 1 cup cooked lobster meat, chopped (VIEW SPECIAL)
- 1 ball prepared pizza or flatbread dough
- 1 cup mozzarella cheese, shredded
- 1 cup ricotta cheese
- 1 cup fingerling potatoes, boiled, sliced
- 3 – 4 cloves garlic cloves, roasted
- ½ cup parmesan, grated
- ½ Tbsp parsley, chopped
- ½ Tbsp chives, chopped
- Olive oil: as needed
- Salt & FGBP to taste
For the garlic: Cut a head of garlic in half horizontally and toss with olive oil.
Wrap it fully in foil and roast in a 350-degree F oven for 30 to 40 minutes until aromatic and soft. Gently squeeze the garlic cloves out. Store cool.
For the Potatoes
Place whole potatoes in a small pot with enough water to cover. Add 1 tablespoon of salt and bring to a boil, reduce the heat to a simmer and cook for 10-15 minutes until knife tender but not fully cooked. Strain, cool and slice them.
Preheat oven to 425 degrees F. Allow the pizza dough to reach room temperature, and then roll out thin on a lightly floured surface. Place on a pizza stone or baking tray. Prick the dough a few times with a fork to avoid any bubbling.
Mix ricotta, parsley, roasted garlic and a drizzle of olive oil together and season with salt and black pepper. Spread evenly over the dough. Cover with a layer of mozzarella cheese. Evenly spread the potato slices and a few roasted garlic pieces around the flatbread, saving a half a clove of garlic for later. Drizzle with olive oil. Sprinkle with seasoning and parmesan cheese, and place in the oven to bake for 10 minutes.
Add lobster meat to the flatbread and return to the oven for 10 more minutes until the dough has turned into a nice crust and the lobster meat and potatoes have warmed nicely.
Remove the flatbread from the oven. Rub the crust with roasted garlic, and garnish the entire flatbread with chopped chives.
Serve with a glass of wine and sit back and enjoy.