In The Kitchen: Lobster + Ricotta Pizza with Basil + Egg
This pizza is the result of going to the grocery store while famished. Stopping in after going for a run, I had an agenda- to make a lot of pizza. This is where my stomach starts calling the shots.
I recently made a visit to the new MPLS restaurant Butcher & The Boar, where I shared an intimate moment with a lobster grilled cheese sandwich- which was topped with a fried egg. This is the key to me heart, people. Still thinking about those delicious bites, I knew I had to recreate the flavors on a pizza.
So here we have it: Lobster + Ricotta Pizza with Feta, Avocado, Proscuitto, Basil, Roasted Red Pepper, Egg, a drizzle of olive oil and a sprinkle of salt + pepper. It’s as delicious as it looks. I went overboard with the toppings (I actually left a few things off), but at least give the lobster + cheese + egg + proscuitto combo a shot. You will not be sorry.
Preheat oven to 500 degrees.
Roll out dough. Brush with a bit of olive oil and sprinkle with some sea salt.
Add your cheese, then basil, lobster, avocado, proscuitto, and red peppers. Crack an egg over the middle and bake until the crust begins to crisp.