INGREDIENTS:
1 each pizza dough
¼ cup pesto - recipe follows
¼ cup roasted red pepper strips
½ cup thinly sliced button mushrooms, wiped clean
2 tablespoons black olives, sliced
2 each artichoke hearts (marinated or plain), steamed and sliced
2 tablespoons whole pine nuts
2 tablespoons red onion, finely diced
1 clove garlic, mashed
1 each 3½ oz.
Maine lobster tail, steamed and diced
¾ cup Feta cheese (plain or with herbs), crumbled
1 tablespoon extra virgin olive oil
Pesto:
2 each cloves garlic
¼ teaspoon salt
1 pinch black pepper
1 cup roughly chopped fresh basil leaves
3 tablespoons extra virgin olive oil
2 tablespoons lightly toasted pine nuts
3 tablespoons freshly grated Parmesan cheese
DIRECTIONS:
Roll pizza dough to 8” circle. Spread pesto on dough. Sprinkle on next eight ingredients. Sprinkle on crumbled Feta. Drizzle or mist olive oil on top. Bake in preheated 500° oven until cheese has melted and crust is golden and crispy.
Pesto:
Put garlic, salt, pepper, and basil leaves in food processor and process until basil is finely chopped. Gradually add olive oil and pine nuts. When it becomes a paste, add Parmesan cheese.
