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A gourmet lobster pizza with a crispy crust, layered with juicy lobster meat, a mix of melted cheeses, fresh thyme, and a hint of red pepper flakes, providing an indulgent seaside flavor experience.

Ingredients

Scale
  • 1 ball pizza dough
  • 3 tbsp freshly grated parmesan cheese
  • 1 cup freshly grated fontina cheese
  • 1 cup shredded mozzarella cheese
  • 1 tbsp fresh thyme leaves
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • Lemon wedges for serving
  • 1 1/2 cups lobster tail meat, cooked and chopped

Instructions

  1. If using raw lobster tails, steam or boil until opaque (8–12 minutes), cool, remove meat, and chop into bite-sized pieces; if using cooked lobster, chop and pat dry.
  2. Place pizza dough in a lightly oiled bowl, cover, and let rise until doubled, about 1 hour.
  3. Preheat oven to 450°F (232°C) with a pizza stone or heavy baking sheet inside for at least 30 minutes.
  4. Punch down the risen dough, dust the work surface with flour, and stretch or roll into a 12–14-inch circle.
  5. Transfer the stretched dough to a floured pizza peel or an oiled, floured baking pan.
  6. Mix minced garlic and olive oil to make garlic oil.
  7. Brush the garlic oil evenly over the dough, leaving about a 1-inch border for the crust.
  8. In a medium bowl, combine fontina, mozzarella, and half the parmesan.
  9. Sprinkle half the cheese mixture evenly over the dough.
  10. Distribute chopped lobster evenly over the cheese.
  11. Sprinkle fresh thyme and red pepper flakes over the lobster.
  12. Scatter the remaining cheese over the toppings and drizzle lightly with olive oil.
  13. Slide the pizza onto the preheated stone or baking sheet and bake 20–25 minutes until the crust is golden and the cheese is melted and slightly browned.
  14. Remove the pizza from the oven and let rest 3–5 minutes, then slice.

Notes

Always use cooked lobster to avoid overcooking and toughness; pat lobster dry before adding to the pizza to prevent sogginess., Do not overload the pizza with toppings to maintain a crispy crust., Preheat a pizza stone or heavy baking sheet for a crisp bottom crust., Par-baking the crust for 4-6 minutes before adding toppings can ensure dough cooks through., Use quality cheeses such as fresh mozzarella and fontina for best melt and flavor; thyme or parsley and a squeeze of lemon add brightness., Watch the pizza near the end of baking to prevent burning as oven temperatures can vary., Leftovers can be reheated in an oven at 375°F for 8-12 minutes or in a skillet to maintain crispness; avoid microwaving., For make-ahead prep, par-bake the crust and store refrigerated up to 24 hours; keep cooked lobster refrigerated separately up to 2 days., Freeze raw dough (not topped pizza) tightly wrapped for up to 3 months.

Nutrition

Find it online: https://cookingcrumbs.com/lobster-pizza-recipe/