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Grilled pizza with lobster

Dough
345 g Tipo 00 flour
150 g durum flour
10 g yeast
3 dl water
4 tablespoons oil
15 g of salt

Filling
Pumpkin soup / puree:
1 Hokkaido pumpkin
1 l. carrot juice
200 g butter
Solid aged cheese
Buffalo mozzarella
Tomatoes

Garnish
Basil
Lemon verbena
Olive oil

Procedure

Peele pumpkin, cut it small pieces and boil tender in carrot juice. Blend it with butter.

Water, oil and yeast are stirred together. Tipo 00 flour, durum flour and salt are added subsequently. Cut the dough into small buns, film and let them simmer in the fridge for a minimum of 1 hour before use.

Cut tomatoes are cut into slices. The basil and lemon verbena are picked and rinsed. Roll dough thin into to the desired size, the pumpkin butter is spread out on the dough. Distribute tomatoes as well as the mozzarella. Tear the cheese in a thin layer over the pizza. Bake the pizza for 6-8 minutes on a preheated baking stone. Add lobster and bake for a subsecuent 5 minutes. The pizza is decorated with basil, lemon leg and olive oil.

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