Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 1.00 \N | recipe basic pizza dough; see * note |
| 2.00 cup | diced; cooked lobster meat |
| 1.00 cup | roasted corn |
| ¼ cup | diced red onion |
| ½ cup | chopped roasted tomatoes |
| 1.00 teaspoon | chopped garlic |
| 2.00 tablespoon | chopped tarragon |
| 2.00 tablespoon | extra-virgin olive oil |
| 1 \N | cornmeal; for sprinkling |
* Note: See the “Basic Pizza Dough” recipe which is included in this collection.
Preheat oven with pizza stone to 400 degrees. Roll out pizza dough into two 10-inch rounds. Dust a pizza paddle with cornmeal and slide on one dough round. Top with half each of lobster, corn, tomatoes, garlic and tarragon. Slide pizza onto pizza stone and bake 10 to 15 minutes, or until crust is crispy and browned. Remove from oven and drizzle with half of extra-virgin olive oil. Cut into wedges and serve immediately. Repeat with remaining pizza dough and toppings.
This recipe yields two 10-inch pizzas.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-057 broadcast 03-19-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-19-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000