Lobster BLT Flatbread

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Ingredients:
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

Instructions:
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
Ingredients:
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

Instructions:
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
Ingredients:
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

Instructions:
Blend all ingredients in a blender