LOBSTER, POTATO, & LEEK PIZZA
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
8 oz lobster knuckle & claw meat
1 large handful fresh arugula
3 Tbsp grated parmesan
⅛ tsp Luke’s Seasoning
Preheat oven and pizza stone to 475F.
Stretch pizza dough (or roll out with rolling pin) to desired thickness - approx ⅛” thick. Drizzle 1 Tbsp olive oil over dough.
Saute pancetta in pan over medium heat until crispy. Set aside.
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.
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.
Top with arugula, parmesan, and Luke’s Seasoning.