Biba's Own Lobster Pizza

Recipe Ingredients

		Pizza Dough
1 cup	237ml	Warm water
1/2 teaspoon	2.5ml	Fresh yeast
1 1/2 cups	93g / 3.3oz	High gluten flour
1/2 cup	31g / 1.1oz	All-purpose flour
1/2 cup	31g / 1.1oz	Semolina flour
1 teaspoon	5ml	Salt
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	All-purpose flour - for dusting
		Lobster Cream
1		Lobster - (1 lb)
1 cup	237ml	Heavy cream
1		Plum tomato - cut into quarters
3		Parsley sprigs - with the stalk
4		Peppercorns
1 oz	28g	Ricotta salada
1 oz	28g	Parmesan cheese
		Topping Ingredients
2		Shallots
2		Garlic cloves
3 tablespoons	45ml	Olive oil
3 tablespoons	45ml	Scallions in small-cut rounds
		Meat reserved from 1 lb lobster

Recipe Instructions

For the Pizza Dough: Mix first four ingredients and let rise for hour. Add the next three ingredients to above, then add enough all-purpose flour to bring dough together into a smooth, soft, but not sticky dough. Let sit out 1 hour. Put in oiled bowl. Cover. Refrigerate overnight. Use the next day.

For the Lobster Cream: In boiling salted water, blanch the lobster for seven minutes, then shock it in an ice bath.

Remove the head for the lobster cream sauce. Remove the lobster meat and dice it into half-inch pieces. Split the lobster body in half and by half again. Place the body in a saucepan and then cover it with the cream. Add the parsley and the tomato and peppercorns. Slowly simmer cream, reducing it by half. Remove cream from heat and strain.

Grate the parmesan and the ricotta salada cheese.

Slice shallots and garlic, and cook slowly in olive oil till translucent.

Preheat oven to 450 degrees.

Divide pizza dough into five ounce portions, gently rolling into balls. Using a small rolling pin, gently roll the pizza dough on a lightly floured surface to an 11-inch circle. Place the dough on a floured pizza peel or flour the back of a small sheet pan and place the dough on that.

In a small bowl, place the lobster pieces. Ladle two ounces of the lobster cream into the bowl.

Sprinkle the dough with both cheeses. Add lobster and cream. Sprinkle shallots and garlic and some of the olive oil on top. Sprinkle with the scallion rounds. Bake on the bottom of a hot oven, dusted with semolina or flour, or on a pizza stone that has been preheated. Bake until the pizza is golden brown and crisp on the bottom.

This recipe yields 4 to 6 sevings.

Source:
CHEF DU JOUR - (Show # DJ-9500) - from the TV FOOD NETWORK

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