Lisa I basically used a Red Lobster recipe with some personal tweaking.
Ultra thin pizza crust not tortillas
Roasted Garlic Butter Spread
2 tablespoons freshly grated Parmesan Cheese
4 ounces drained diced (canned -me) Roma Tomatoes drained for 15 minutes in a colander ( I have a special 'thingy' that fits over the can and I drain that way) Not fresh then diced
2 tablespoons fresh Basil
2 ounces packaged Lobster Meat drained for 15 minutes in a colander. Same for Crab claw meat. One can ,dice the seafood pieces if desired. I just sprinkle the shreds over the crust and let the pizza cutter do the rest
1/2 cup Italian Six-Cheese Blend
Kosher /Sea Salt and freshly ground Black Pepper to taste
1 Lemon to serve (Jim likes this---I don't)
Lightly brush entire topside of crust, edge to edge, with garlic butter.
Sprinkle 2 tablespoons Parmesan cheese over the garlic butter.
After draining the diced tomatoes, sprinkle evenly over Parmesan cheese.
Wash basil and shake off excess water. Pick off leaves and stack on top of one another. Using a chef's knife, cut into 1/8-inch strips. Do not chop. Sprinkle evenly over the diced tomatoes. I use dried basil.
After draining the lobster /crab (claw , I sue) meat, sprinkle it evenly over the tomatoes.
Sprinkle Italian six-cheese blend evenly over the diced tomatoes.
Refrigerate until ready to cook. I make/bake right before dinning
Preheat oven to 450°F.
Brush a pizza pan or pizza stone lightly with vegetable oil ( for stone use bread crumbs this is what I do/use) and sprinkle lightly with ground black pepper and kosher/sea salt. I omit the salt and pepper.
When oven is ready, place pizza on pan or stone and cook approximately 4 - 5 minutes at most. I usually keep a watch as the
crust is so thin.
Let cool slightly in pan and cut into 8 wedges. I do this. Not RL
Squeeze fresh lemon over pizza for extra flavor and serve. I don't--
Be sure you drain the tomatoes and the lobster meat before sprinkling them over the pizza shell. Otherwise your pizza will turn out soggy.
Tonight I'm deviating and using softened butter spread over pizza crust and a thin layer of Alfredo sauce then the crab/lobster meat then drizzle w/olive oil. I usually serve white wine or beer.draft cider. And, green salad w/romas oil/vinegar dressing
Puff Thanks for getting al wound up about travel.
Tsk I agree the macarons do look 'springy' and tasty; Never eaten at a Culvers--have one in Cool Springs TN. though.
Tig congrats on good report from your young new Doc. It helps to like your doctor. My nephew Matthew, Dan's son chose not to finish engineering classes at USC. Instead accepted a managerial post w/ McDonalds and a scholarship after a few years. We shall see.
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Topic: Beak Room 2024 (Read 544372 times)