Smokey Bacon, Mushroom and Lobster French Bread Pizza
Smokey bacon, meaty mushrooms, salty cheese and sweet lobster. Do I have your attention? Combine this with a crispy and delicious French bread pizza crust and you have one of the most tasty pizzas you can imagine! –Chef Mac Arrington
Wine Pairing: French Champagne, California Chardonnay, Malbec, or Oregon Pinot Noir.
For the Main Event
- 1 cup cooked lobster meat, chopped
- 1 can French bread dough, refrigerated
- 1 Tbsp cornmeal
- Flour, as needed
- 1 large onion, sliced
- 1 container button mushrooms, sliced
- ½ LB bacon, cooked, chopped
- ¾ cup white cheddar, shredded
- 2 Tbsp thyme, picked, chopped
- 2 Tbsp parsley, chopped
- 2 Tbsp butter, unsalted
- Olive oil as needed
- Salt & FGBP to taste
For the Maine Event
Find the seam in the dough and “unroll” on a lightly floured surface to create a rectangular shape. Lightly sprinkle a baking sheet with cornmeal. Stretch the dough to fit on the baking sheet. The dough should be no thicker than ¼ inch, excluding the periphery of the crust.
Preheat the oven to 425 °F.
In a large sauté pan, add 1 teaspoon of olive oil and 1 tablespoon of butter.Place over medium heat. Once the butter begins to bubble, add chopped onions and sweat for 6 to 8 minutes until aromatic and soft.
Transfer the cooked onions from the pan to a medium-sized bowl and repeat this process with the mushrooms for 8 minutes. Remove the mushrooms from the pan once they are cooked and the majority of the moisture has evaporated, transferring to the bowl with the onions.
Combine bacon and lobster meat with the onions and mushrooms and mix.
Evenly spread cheddar cheese over the dough, leaving a ½ inch of crust around the edge. Spread the topping mixture evenly over the cheese, and season with salt and freshly ground black pepper. Brush the crust with a little olive oil and place in the oven to bake for 15 minutes until the dough is golden and crispy. Remove from the oven and sprinkle with herbs. Allow to sit for 5 minutes before slicing and devouring!
Pair with a nice Champagne, California Chardonnay, Malbec, or Oregon Pinot Noir.