This Lobster Pizza with Spinach and Gouda is a decadent treat for any night of the week. Use a store-bought pizza crust for this Lobster Pizza. It’s quick.
My husband’s nephew, well not really, his 2nd cousin once removed, but he’s slightly older than our eldest son and it’s just easier to say Uncle and Aunt for his four year old.
Okay are you still with me? My nephew and his four year old have been coming over most Sunday afternoons for dinner and fun. Wayne is a stupendous cook in his own right and we have a blast hanging in the kitchen and coming up with fun stuff to eat! His four year old will absolutely eat ANYTHING you put in front of him, I love it!
So the boys had it in their heads that they wanted Lobster Alfredo a few weeks ago. But REAL Alfredo as my nephew says, “F&%@ that Cashew milk!” …. in other words, heavy cream! So, feeling a bit sorry myself since I couldn’t eat it, I said OK but I need a cup or so for my own dish.
This was totally better than lobster alfredo! (Well, perhaps not, but I’ll never know!)
After a trip to the local fish monger we were armed with our culls, which are not prefect (usually missing a claw) so they are only $6.99 a pound. Which is cheap for our area.
Contrary to popular belief, lobster is healthy!!
Have you heard that lobster has a lot of fat and is unhealthy? Nothing could be farther from the truth. That is, if you skip the butter!!! At less than 100 calories per serving, lobster has less calories, saturated fat and cholesterol than beef, chicken or pork!! Surprised? Check out this article!!
How to make lobster pizza
- Dice onions.
- Soften onions in large saute pan.
- Add mushrooms.
- Cook on medium low until slightly browned.
- Add spinach. Saute and stir until barely wilted.
- Grate cheese.
- Cut up lobster.
- Roll and stretch out pizza dough.
- Drizzle with olive oil.
- Add spinach mushroom mixture to top of dough. Sprinkle with lobster. Add both cheeses.
Bake at 450°F for about 15 minutes, until crust is nicely browned.
Other delicious pizza
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Enjoy! And have fun cooking!
Lobster Pizza with Spinach and Gouda
- 1 tablespoons Olive Oil
- 3 tablespoons minced onion
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
- 2 cup baby spinach leaves
- ¼ tsp fresh thyme, minced
- ¼ teaspoon cracked black pepper
- ½ teaspoon kosher salt
- 1 Pizza dough store bought or homemade
- 1 tablespoons Corn meal to sprinkle on pan or stone
- 1 cup cooked lump lobster meat approx 8 ounces lobster meat
- 2 tablespoons parmesan cheese
- 1½ cup shredded Gouda Cheese
- ½ cup Mozzarella shredded
- dried crushed red pepper flakes for garnish
- fresh basil for garnish
- Sauté onion in olive oil until soft. Add mushrooms and continue sautéing until lightly browned. Sweat garlic just for a couple minutes. Add spinach and stir until just wilted. Add thyme. Remove from heat.
- Heat oven to 450°F. If you have a pizza stone, heat the stone.
- If you don't have pizza peel, sprinkle corn meal on parchment paper and then slide the parchment onto the stone.
- Stretch dough and roll into 10-12″ round.
- Place pizza on parchment paper. You can also use a pizza pan.
- Cover with a kitchen towel and let dough rest for about 5 minutes.
- Brush crust with olive oil. Spread mushrooms and spinach evenly across dough.
- If using canned, precooked lobster meat, drain excess water. Top with lobster and then the cheeses.
- Bake for 18-20 minutes until golden and bubbly.
- For extra flavor, stack basil leaves on top of each other. Roll. Slice basil leaves into thin strips. Garnish with basil. Sprinkle with red pepper flakes while still hot.
- Slice pizza into wedges. Serve hot.
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Originally Published 4/30/2016