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1 ball pizza dough, thawed if frozen
3 Tbsp extra virgin olive oil
2 oz Pancetta
2 medium Yukon gold potato, sliced paper thin (ideally with a mandoline)
½ large leek (white part only), cleaned and thinly sliced
2 oz Gruyere cheese, thinly sliced
2 oz low moisture mozzarella, thinly sliced
1 package Luke's Lobster Meat kit (8 oz lobster knuckle and claw)
1 large handful fresh arugula
3 Tbsp grated parmesan
⅛ tsp Luke’s Seasoning


  1. Preheat oven and pizza stone to 475F. 

  2. Stretch pizza dough (or roll out with rolling pin) to desired thickness - approx ⅛” thick. Drizzle 1 Tbsp olive oil over dough. 

  3. Saute pancetta in pan over medium heat until crispy. Set aside. 

  4. Put a thin layer of potato slices and leeks over pizza. Top with remaining olive oil. Place pizza on top of hot pizza stone in oven and bake for 10-12 minutes, until dough is a pale golden brown. 

  5. Remove pizza from oven. Top with Gruyere, mozzarella, crispy pancetta, and lobster. Bake for another 3 minutes until cheese is fully melted, lobster is warmed through, and pizza dough is golden brown. 

  6. Top with arugula, parmesan, and Luke’s Seasoning.