Lobster BLT Flatbread

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6 oz. of cooked, chopped lobster meat
18-medium sized sliced tomato
18-medium sized sliced mozzarella
1 lb-cooked bacon
1 cup-roasted cipolini onions
½ cup – chopped basil
8 - oz. of arugula
2- Tbsp. – olive oil
2 – large oranges
1 tspn.. crushed red chili flakes

Spray One Side of pizza dough with non stick cooking Spray, place on grill rack with sprayed side down
Paint other side generously with pesto sauce
Place 6 each of the following: tomato & mozzarella
1/3 of cooked bacon on each pizza
Top pizza with two ounces of lobster
Finish with cipolini onions & fresh basil
Baked on a low grill, with the top closed, approximately 4 minutes or until cheese is melted, and the edge of pizza is brown, remove cut into 8 slices, place the following ingredients on top:

In a separate bowl mix the following:
arugula, olive oil, chili flakes, juice from 2 oranges, place on top of cooked pizza

Pizza Dough
1 qt. warm water (115 degrees)
1 tsp. sugar
1 tsp. salt
3 Tbsp. yeast
3 lbs. white flour
½ cup extra virgin olive oil
¼ cup honey

In a mixing bowl, combine water, sugar and salt
Sprinkle yeast over water mixture; let stand until yeast dissolves, foams & activates
Mix oil and honey together
Place flour in large bowl, making a well in the middle.  Add oil and honey mixture and water mixture to flour well.
Mix to fully incorporate water.  On a floured breadboard, knead welt; adding flour if necessary
Put into stainless steel bowl that has been rubbed with olive oil. Cover and allow to rise; punch down.  Allow to rise once more; punch down.
Portion into balls as needed
Refrigerate unused dough wrapped tightly in plastic wrap for 1 to 2 days

Pesto Sauce
1½ bunches of parsley
¼ lb. of basil
1/6 cup of garlic
¼ cup of shallots
1 cup of lemon juice
½ cup Parmesan cheese
1 ½ qt. olive oil
1/8 cup of salt
1 Tbsp. black pepper

Blend all ingredients in a blender