Lobster Pizza with Swiss Chard

When we crave seafood and pizza together, the solution is obvious; we usually make a seafood pizza!

For this, I used a store bought dough to save time.  Now, as you will see with the ingredients, it can be considered a luxury pizza...champagne sauce, lobster, parmegianno, goat cheese...but you're worth it!

The toppings included: 2 cooked diced lobster tails, a handful small cooked scallops, one sliced red shallot, about 6 thinly sliced mushrooms, a handful of swiss chard, about half a small package of smoked salmon, a sprinkling of real parmeganno reggiano and goat cheese, fresh basil and chives for the finale. 

1. Make a white sauce first: In a sauce pan, heat up a pat of butter, then thicken it with a tbsp of cornstarch, pour in about 1/2 cup champagne (white wine will work), 4 minced cloves of garlic, fresh dill, zest from one lemon and salt and pepper. Whisk until thickened to a sauce like consistency. You may want to add a bit of water as you go. Set aside and allow to cool.

2. Preheat oven to 425 and roll out dough. 

3. Brush on the sauce, spreading evenly. Add all toppings except for chard, salmon, basil, chives and the cheeses. Cook for about 15 minutes. Remove, then add remaining toppings except basil and chives and smoked salmon....cook another ten minutes, remove and finish it with your herbs and smoked salmon. 

Enjoy with a glass of champagne or your favourite white wine!

Moolicious!