Lobster Pizza with Spinach and Gouda
This Lobster Pizza with Spinach and Gouda is a decadent treat for any night of the week. You can use a store-bought pizza crust or make your own at home. It’s quick and easy.
🍽️ Recipe Name: Lobster Pizza with Spinach and Gouda
⏰ Ready In: 35 minutes
⏳ Prep Time: 15 minutes
🔥 Cook Time: 20 minutes
👥 Serves: 8
🥕 Main Ingredients: Pizza dough, cooked lobster meat, baby spinach, mushrooms, Gouda cheese, mozzarella, Parmesan, onion, garlic, fresh thyme.
🍳 Special Equipment: Pizza stone (optional), pizza peel (optional), parchment paper or pizza pan.
⭐ Why You’ll Love It: Buttery lobster, melty Gouda, and fresh spinach come together for an easy homemade pizza that feels special enough for guests but is simple enough for any night.
👇 Full measurements and instructions are in the recipe card below.
Making your own pizza at home is incredibly easy. If you use a few convenience items, like canned lobster, store-bought pizza dough, or even a store-bought pizza shell, this scrumptious dish can be made in under 40 minutes.
Once your friends and family taste this pizza, they will sing your praises. It is really that good.
Contrary to Popular Belief, Lobster is Healthy
Have you heard that lobster is unhealthy because it is high in fat? Nothing could be farther from the truth if you skip the butter. At 129 calories per serving, lobster has fewer calories, saturated fat, and cholesterol than beef, chicken, or pork. Surprised?
If you have extra lobster on hand, try it in a Lobster Benedict for breakfast. It’s an easy way to turn leftovers into a rich, restaurant-worthy morning meal.
Ingredients You Need
- Olive Oil or use vegetable oil
- Minced onion – white or yellow onion or shallots will work
- Cloves, garlic, minced
- Mushrooms – slice them lengthwise for better presentation
- Baby spinach leaves
- Cracked black pepper
- Kosher salt
- Pizza dough, store-bought or homemade
- Corn meal to sprinkle on pizza pan or stone
- Cooked lump lobster meat
- Parmesan cheese
- Gouda Cheese – large shredded
- Mozzarella cheese – shredded
How to Make Lobster Pizza
Dice the onions. Add them to a skillet with a bit of olive oil.
Soften onions in large sauté pan.
Add the mushrooms.
Cook on medium-low heat until slightly browned.
Add the spinach. Sauté and stir until barely wilted.
Grate the cheese.
Cut up the lobster meat with your chef’s knife. Make sure lobster meat is cut into ½ inch – ¾ inch chunks.
Roll and stretch out the pizza dough.
Drizzle the dough with olive oil.
Spread the spinach-mushroom mixture on top of the dough. Sprinkle with lobster. Add cheeses.
Bake at 450°F for about 15 minutes, until the crust is nicely browned and the cheeses are melted.
Tools That Make This Recipe Work
If you don’t already have these, this is where most people struggle.
- Pizza stone – Delivers a crisp, evenly baked crust by holding high, consistent heat. Bake directly on a sheet pan, and the crust is more likely to come out pale or soft in the center.
- Pizza cutter – Slices through the crust and toppings cleanly without dragging everything across the pizza. A regular knife often pulls the toppings out of place.
- Wooden rolling pin – Rolls the dough to an even thickness so it bakes consistently from edge to center. Uneven dough can leave you with overbaked edges and a doughy middle.
How to Store Leftovers
Leftovers can be stored for 3-4 days wrapped in aluminum foil. Leftovers can be frozen for longer storage. They are best if used within a month.
To reheat, loosely wrap pieces in foil. Bake for 15 minutes at 375°F. Or air fry it for 2-3 minutes to reheat.
Pro Tips for Your Success
- Preheat the pizza stone completely. Give it at least 30–45 minutes in the oven so the crust starts cooking the moment it hits the stone, resulting in a crisp bottom.
- Pat the lobster dry. Excess moisture can make the pizza watery. A quick pat with paper towels helps keep the crust crisp.
- Don’t overload the toppings. A lighter layer of lobster, spinach, mushrooms, and Gouda lets everything cook evenly without weighing down the crust.
- Sauté the mushrooms first. Mushrooms release a lot of moisture as they cook. Cooking them beforehand prevents a soggy pizza.
- Let the pizza rest for a couple of minutes. Waiting 2–3 minutes before slicing helps the cheese set slightly, so each slice holds together better.
Other Delicious Pizza
FAQs
Can I use frozen lobster for this pizza?
Yes. Just thaw it completely and pat it dry before adding it to the pizza. Removing excess moisture helps keep the crust from getting soggy.
What can I substitute for Gouda cheese?
If you don’t have Gouda, try mozzarella, fontina, Monterey Jack, or a mild white cheddar. They all melt well and pair nicely with lobster.
Can I make this pizza ahead of time?
You can prepare the dough and toppings in advance, but it’s best to bake the pizza just before serving. Freshly baked pizza has the crispiest crust and the best texture.
Lobster Pizza with Spinach and Gouda
Ingredients
- 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
Instructions
- 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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Notes
Nutrition
Originally Published April 30, 2016. Updated April 24, 2024.
This turned out great! Thanks for sharing!
I’m so glad you liked it, Jen!
Thank you Alexis! I hope you enjoy!
Wow lobster pizza sounds so exotic. I love lobster although I don’t cook it very often. I’d love to make this . Would go so well with a glass of champagne, don’t you think?
It is so good! I think champagne would be delicious!