Lobster Pizza

Growing up in New England there are several foods that indicate summer is upon us…One of those foods is the LOBSTAH! Oh Lobster, how I love thee..
Now if you are ever lucky enough to have left over lobster, there are many things make with the left over deliciousness, such as the Lobster Roll or Lobster Bisque, or even Lobster Chowdah. However a lobster pizza is a great option, especially if you want to stretch a little left over lobster pretty far.

Lobster Pizza
Pizza Dough
1 Tablespoon of yeast
1 Cup of medium hot water (105-115 degrees F...hot to the touch, but not scalding)
1 teaspoon of sugar and 1/2 salt.
3Cups or more of flour

1 Tablespoon of yeast dissolved in 1 Cup of med-hot water, 1 teaspoon of sugar and 1/2 teaspoon of salt. When it "proofs" (20 +- minutes), add 2C flour with a spoon then add, by kneading, 1C or more of flour.
Grease the bowl, turn dough in bowl, cover and let rise. Place in warmish room. Several hours later punch down the dough and roll it out with a rolling pin or with hands pressing into pan.

Let rise again then add the fixings.

Pizza Fixings
After the first amazing lobster dinner, or just with cooked lobsters, removed all meat from the shell, including the tail, claws, smaller claws and around the belly. Chop up the lobster into bite size chunks. Reserve tasty meat for later.
After the dough rises in the pan, spoon a thin layer of tomato sauce on dough and sprinkle on shredded cheese. For a nice rich blend of cheese, use mozzarella, cheddar and a little parmesan. Throw on some thinly sliced Vidalia onions. Cook pizza until 3/4 done, about 20 minutes at 425 F. Remove the pizza from the oven and sprinkle Lobster meat on pizza. Put the pizza in the oven for about 10 minutes more until the cheese is bubbly, crust is golden and lobster meat is hot.
Then gorge!
-Jules