Lobster Naan Pizza With Tomatoes Asparagus And Cheddar Cheese Recipes

Steps:

• Heat oven to 450°F.
• Lightly brush entire topside of tortilla with garlic butter (edge to edge).
• Sprinkle two tablespoons Parmesan cheese over the garlic butter.
• After draining the diced tomatoes, sprinkle evenly over Parmesan cheese.
• To julienne the basil, wash it and shake off excess water. Pick off leaves and stack on top of one another. Using a chef's knife, cut into 1/8" strips. Do not chop. Sprinkle evenly over the diced tomatoes.
• Make sure lobster meat is cut into 1/2" - 3/4" chunks. Portion lobster meat, drain it unless it's fresh off the tail and then sprinkle it evenly over the tomatoes.
• Sprinkle the Italian six-cheese blend evenly over the diced tomatoes.
• Refrigerate until ready to cook.
• Brush a pizza pan lightly with vegetable oil and sprinkle lightly with ground black pepper and kosher salt. (This prep is essential!).
• When oven is ready, place pizza on pan and cook approximately four to five minutes.
• Remove from pan and cut into eight wedges.
• Squeeze fresh lemon over pizza for extra flavor and serve.
• Chef's Tip:.
• Be sure you DRAIN the tomatoes and the lobster meat before sprinkling them over the pizza shell. Otherwise your pizza will turn out soggy.
• I like to use a oblong pizza or cookie sheet so I can make a few at a time. I use Large 10" shells, or you can make personal pan pizzas with the small ones, just cut down the ingredients.

Steps:

• Preheat oven to 400 degrees F.
• Trim tough ends off asparagus, leaving 4 or 5-inch long tender tops of spears. Place tops in a small skillet in 1/2-inch of boiling water. Cover the pan and steam asparagus for 2 minutes. Run asparagus under cool water and drain well. Cut spears into 1-inch pieces on the diagonal.
• Spread a foccacia with a thin layer of pesto sauce. Dot the top of pizza pie with cubed Fontina cheese. Add a scattering of chopped asparagus and diced plum tomatoes.
• Bake directly on oven rack or on a perforated pizza pan. Bake foccacia pie for 10 minutes in preheated oven on middle rack or, until the cheese melts and edges of your pizza are crisp and dark golden in color.
• Combine basil, pine nuts, and garlic in a food processor with a drizzle of the olive oil. Blend coarsely, stopping from time to time to scrape down the sides. Place in small bowl, and stir in the remaining olive oil (as needed), Parmesan, and pepper, to taste.

Steps:

• Prepare the dough by combining the yeast and water in a large bowl, stirring often until the yeast dissolves. Add the sugar, salt and oil, and mix well. Stir in the flour and mix until dough forms.
• Turn the dough out onto a lightly floured board or countertop and knead until it is smooth and elastic, about 10 to 15 minutes. (Up to a half cup of flour can be added, until the dough is no longer sticky.) If using an electric mixer with a dough hook, knead the dough at medium speed for five minutes, slowly adding the extra flour as needed.
• Lightly grease a large bowl with a little olive oil and place the dough inside; turn the dough to coat it evenly. Cover and let rest until it doubles in size, about one hour.
• Just before shaping the dough, grease a 15-inch pizza pan with a little oil.
• Punch the dough down. Flatten it with the palms of your hands and gently shape into a circle, then roll it out into a 13-inch circle and place it into the pan. Make the rim of the dough slightly thicker than the rest, so that no ingredients run over the edge.
• Preheat the oven to 450 degrees.
• To assemble the pizza, combine the cheeses and sprinkle half of them over the dough. Arrange the lobster evenly over the cheeses and sprinkle with the bacon, tomato, thyme and pepper. Finally, sprinkle with the remaining cheeses.
• Bake in the oven for about 25 minutes, or until the crust and top of the pizza are golden brown. Wait 10 minutes before cutting into slices and serving.