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.
Homemade Pizza DoughPizza 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.