Please Fave the Original Submission here.

Its lobster-riffic, from !

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Wuff's roomie brought home another offering of lobster tails from the food bank. This time, wuffy decided to make pizza's with them! Not quite enough lobster meat to do a satisfying pizza for two people, so wuff augmented the lobster with some of Schwan's Garlic Herb shrimp.

This is the first of two recipes. This pizza features a thin, cracker-crunchy crust made with a flour tortilla. This idea is adapted from "copy cat red lobster pizzas" found on line. The next is a more traditional thin-crust (though wuffy "cheated" and used a pre-made crust this time).

The primary difference between this pizza and the next (outside of the crust), is the use of a bit of Ghee (or melted butter) on the tortilla to make it crispy, and the use of a lobster cream sauce on the thin crust, in place of a white sauce or traditional red pizza sauce.

This is still a bit of a "work in progress". The flavors were wonderful, but there was a wee bit too much liquid from the toppings, so, while most of the crust stayed wonderfully crispy, so of it got a little more mushy. Still, this was almost there, and the flavor is great! So wuffy is offering it, and perhaps one of the other wonderfully creative furs will have ideas on how to "dry out" the topping even more, so all the tortilla keeps it's crunch!

Note: Wuffy made a blend of fresh spinach, chopped shallot, and bacon, all sautéed together. This was used for both pizzas. It had wonderful flavors on its own!

Ingredients:

1 10” Flour Tortilla
2 each ¼” thick slices fresh Mozzarella Cheese
8-12 Garlic Herb Shrimp (Schwans)
1 6oz Spiny Lobster Tail (cooked, meat removed)
1 Plum Tomato, diced
~1/3 C mixed Italian Style Shredded Cheese
~ 1 Tbs sliced Black Olives
~ 2 tsp melted Butter
A Sprinkle of fresh Thyme

Black Pepper & Kosher Salt

Spinach – Bacon – Shallot mix

1 Slice Thick Bacon, chopped
2 Shallots
1 bag (5 oz) Baby Spinach
Dash Salt & Pepper

Directions:

Make the Spinach - Bacon - Shallot topping
In a medium sauce pan, fry the bacon until it is just starting to crisp.
Pour off all but about 1 Tbs of bacon fat.
Add the chopped shallots, sprinkle with salt and pepper, and sauté until translucent and fragrant.
Add the baby spinach in handfuls, mixing with the hot bacon and shallots until it wilts down enough to add another handful. Continue until all spinach is added.
Remove from heat and reserve for topping pizza.

Line a sheet pan with foil. Spray it lightly with cooking spray. Grind black pepper over the surface and then sprinkle it with Kosher salt. (Don't skip this!)

In a microwave, melt the ghee/butter in a microwave-safe bowl, heating it about 30 seconds at a time and stirring until all is melted.

Lay the flour tortilla on the prepared baking sheet. Brush the surface lightly with melted butter.

Lay for thin slices of fresh Mozzarella on the tortilla.
Add some of the spinach -bacon - shallot topping.
Add the shrimp and lobster meat, distributing evently
Sprinkle on a bit of diced Roma (plum) tomatoes and sliced black olives.
Sprinkle a light layer of mixed shredded cheese on top.

Bake at 450 degrees for 7-10 minutes, until crust is crispy and cheese melting.

Garnish with a sprinkle of fresh Thyme

Slice into quarters and eat quickly, while the crust is still crunchy!

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being