Lobster, Potato, & Leek Pizza Ingredients:1 ball pizza dough, thawed if frozen3 Tbsp extra virgin olive oil2 oz Pancetta2 medium Yukon gold potato, sliced paper thin (ideally with a mandoline)½ large leek (white part only), cleaned and thinly sliced2 oz Gruyere cheese, thinly sliced2 oz low moisture mozzarella, thinly sliced8 oz lobster knuckle & claw meat1 large handful fresh arugula3 Tbsp grated parmesan⅛ tsp Luke’s SeasoningDirections: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.