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.

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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.

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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

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Dice the onions. Add them to a skillet with a bit of olive oil.

Soften onions in large sauté pan.

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Add the mushrooms.

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Cook on medium-low heat until slightly browned.

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Add the spinach. Sauté and stir until barely wilted.

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Grate the cheese.

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Cut up the lobster meat with your chef’s knife. Make sure lobster meat is cut into ½ inch – ¾ inch chunks.

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Roll and stretch out the pizza dough.

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Drizzle the dough with olive oil.

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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.

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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

• Lobster pizza
• Sourdough pizza crust
• Breakfast pizza
• Bacon cheeseburger 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.

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Enjoy. And have fun cooking!

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Lobster Pizza with Spinach and Gouda

Pizza with a twist! Elegant enough for company!

See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!

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Course: Main Course

Cuisine: American, Italian

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 8 servings

Calories: 331kcal

Author: Beth Neels

Cost: $10

Cook ModePrevent your screen from going dark

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.

Pizza Peel

Pizza Stone

Pizza Cutter

mixer- KitchenAid

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Notes

Homemade Pizza Dough

Pizza crust can be cooked directly on the grill, on a pizza stone or a grill mat.

Reheat pizza slices in the oven at 300°F/ 150°C for about 10 minutes or in your air fryer at 300°F / 150°C for about 5 minutes.

Store leftovers wrapped in aluminum foil.

Leftovers last 3-4 days.

Do not freeze.

Nutrition

Calories: 331kcal | Carbohydrates: 26g | Protein: 18g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 66mg | Sodium: 800mg | Potassium: 160mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1000IU | Vitamin C: 2.6mg | Calcium: 360mg | Iron: 1.8mg

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Originally Published April 30, 2016. Updated April 24, 2024.