Flaming Lobster Pizza with Roasted Yellow Tomato, Kalamata Olives, Roasted Garlic, Roasted Red Pepper and Basil; Jicama and Carrot Cole Slaw

Prepare to ignite your taste buds with a truly spectacular culinary creation: Flaming Lobster Pizza with Roasted Yellow Tomato, Kalamata Olives, Roasted Garlic, Roasted Red Pepper, and Basil. This isn’t just any pizza; it’s a gourmet experience that combines the luxurious sweetness of lobster with the depth of roasted vegetables and a hint of vibrant freshness. Paired perfectly with a crisp and bright Jicama and Carrot Cole Slaw, this dish is designed to impress, offering a harmonious blend of flavors and textures that culminates in a dramatic, fiery finish. Get ready to elevate your pizza night to an unforgettable event.

Recipe Summary:

  • Total Time: 1 hour 20 minutes

  • Preparation Time: 50 minutes

  • Cook Time: 30 minutes

  • Yields: 4 servings

Ingredients

Lobster Pizza:

  • Seafood: 4 lobster tails (approximately 6 ounces each)

  • Vegetables & Aromatics:

    • 2 yellow tomatoes (halved, seeded, grilled, and chopped)

    • 12 pitted kalamata olives (sliced 1/8-inch)

    • 2 heads roasted garlic (skinned and broken into cloves)

    • 2 roasted red peppers (peeled, seeded, and julienned)

  • Herbs & Cheese:

    • 1 cup shredded basil

    • 12 ounces crumbled mild chevre cheese

  • Liquids:

    • 2 ounces extra virgin olive oil

    • 3 ounces Absolut Mandarin vodka

Dough:

  • Leavening: 1 envelope active dry yeast

  • Sweetener: 1/2 teaspoon sugar

  • Liquids: 2/3 cup water, 2 tablespoons peanut oil, Olive oil (for brushing crust)

  • Dry Ingredients:

    • 2 1/2 cups flour

    • 1 teaspoon salt

    • 1 teaspoon chipotle powder

  • Flavorings:

    • 2 tablespoons minced basil

    • 1 tablespoon orange zest

Jicama and Carrot Cole Slaw:

  • Dressing:

    • 1/2 cup orange juice

    • 2 tablespoons lime juice

    • 2 tablespoons extra virgin olive oil

    • 1/4 teaspoon minced basil

    • 1 teaspoon orange zest

    • 1 teaspoon lime zest

    • Salt and pepper (to taste)

  • Vegetables:

    • 1 jicama

    • 3 carrots

Directions

Preparing the Ingredients:

  1. Roast the Garlic: Trim the top of the garlic heads, remove excess papery skin, and rub with oil. Season, wrap in foil, and grill over medium heat for 40 minutes.

  2. Prepare the Lobster: Place lobster tails shell-side down. Using a chef’s knife or shears, cut lengthwise through the tough underside of the shell without cutting the flesh. Insert a skewer through the length of each tail. Grill shell-side down over medium heat for 12-14 minutes, or until the flesh is opaque. Let cool for 5 minutes, then remove the meat and slice into 3/8-inch pieces.

Making the Dough:

  1. In a medium bowl, combine yeast, sugar, and water. Stir and let stand for 10-15 minutes until foamy.

  2. Add flour, minced basil, chipotle powder, orange zest, salt, and peanut oil. Mix until the dough comes together.

  3. Transfer to a lightly floured surface and knead for 10 minutes until smooth.

  4. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rest for 1 to 1 1/2 hours, or until doubled in size.

  5. Punch down the dough and divide into four equal pieces. Return to a lightly floured surface and roll each piece into an 8-inch round, 1/8-inch thick.

  6. Lightly brush or spray both sides of each dough round with olive oil and place on baking sheets.

  7. Slide the crusts directly onto the grill over medium heat and grill for about 2 minutes until lightly browned. Return the crusts to the baking sheets, grilled side up.

Assembling and Grilling the Pizzas:

  1. While the pizza crusts are hot, brush with oil.

  2. Layer the toppings in the following order: olives, chopped tomato, red pepper, roasted garlic cloves, shredded basil, sliced lobster, and crumbled chevre cheese.

  3. Carefully place the pizzas back on the grill for 3 minutes.

  4. While the pizzas are grilling, quickly shake 3 ounces of Absolut Mandarin vodka from a powdered sugar shaker onto each pizza and briefly flame.

  5. Immediately transfer the pizzas to serving platters. The flames will extinguish.

  6. Cut and serve.

Preparing the Jicama and Carrot Cole Slaw:

  1. In a large bowl, whisk together orange juice, lime juice, extra virgin olive oil, minced basil, orange zest, lime zest, salt, and pepper.

  2. Peel the jicama and carrots. Julienne the vegetables into even lengths and 1/8-inch thickness.

  3. Add the julienned vegetables to the dressing and toss to coat.

  4. Allow the slaw to sit for 4 hours before tossing and serving.

The Flaming Lobster Pizza with its medley of roasted ingredients and the unexpected flourish of a vodka flame delivers a truly memorable dining experience. The rich, savory flavors of the pizza are beautifully balanced by the light, tangy, and crunchy Jicama and Carrot Cole Slaw. This pairing demonstrates how thoughtful combinations can transform simple components into something extraordinary. Whether you’re entertaining guests or simply treating yourself, this recipe provides a unique and exciting culinary adventure from preparation to the final, dramatic flourish. Enjoy the satisfaction of creating and savoring this exceptional dish.

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