MAINE LOBSTER PIZZA
with Genovese Basil Pasta & Pizza Sauce
20 ounces pizza dough
cornmeal for sprinkling pan
2/3 cup Genovese Basil Pasta & Pizza Sauce
8 ounces cooked Maine lobster meat, cut into bite-sized pieces
8 ounces fresh Mozzarella thinly slice or goat cheese at room temperature
2 ounces Parmesan Reggiano cheese, grated
freshly ground pepper to taste
Preheat the oven to 430 degrees.
Portion the dough into 2 pieces. On a lightly floured surface, roll each piece into a 6 to 8 inch circle. Let the dough rest for a few minutes, then go back and roll each piece into a 10 to 12 inch circle. (It will be thin.)
Place the dough on a cookie sheet or pizza pan that has been dusted with cornmeal. Brush the top of the dough with olive oil.
Spread about 1/3 cup of sauce over each piece of the dough. Arrange the lobster over the top.
Then arrange the cheese over the top, season with fresh pepper and if desired, drizzle with olive oil.
Bake the pizzas for 8 to 10 minutes, until the crust is brown and the cheese is bubbly. Cut into wedges and serve immediately.