Munchy's Lobster Pizza

Post by **Munchy** » Thu Nov 24, 2011 6:45 pm

thanks, i guess that's one reason this part comes in handy...

Munchy wrote:...(chicken may be substituted)...

bentech · Post by **bentech** » Sun Dec 11, 2011 12:07 am

howd i miss this thread?!?!

damn munchy,
years and years ago i had a dough recipe that could stand up to bbq and id make pizza's that way,

this reminds me i miss those

Post by **Munchy** » Tue Dec 13, 2011 10:32 am

made another lobster & scallop pizza last night:

: Munchy's Lobster Pizza_50.jpg (402.2 KiB) Viewed 2549 times

Post by **Munchy** » Sun Mar 04, 2012 3:53 am

just when I thought it couldn't get any better...
it just did!
the trick was all in the details,
as for dinner tonight,
I diced up a couple slices of red onion,
and some drained rosemary & garlic mild pepper rings,
pre-cooked a few slices of m/w hickory smoked bacon,
warmed up about 4 thin pats of butter in a small 8" skillet,
and dropped the veggies in, followed closely by...
about 15 thawed mini-scallops,
and 1/2 pack of imitation lobster,
(Alaskan Pollock surimi)
& I also added some minced garlic,
and lemon juice,
and the bacon all broken into bits,
and then about 4 more thin pats of butter on top,
and sprinkled on some powdered red pepper,
and some fresh ground black pepper,
and some Lemon pepper too..
covered & stired occasionally for about 10 min or so.
meanwhile put a bottle of Gordon Biersch - Marzen
into the freezers' ice maker bucket,
and warmed up a small Boboli for a few mins at 350f,
then put a very light sprinkling of shredded jack & cheddar,
and then a light but thorough spread of Peach-Mango salsa,
instead of the usual cocktail/seafood sauce,
and another light coating of the shredded cheese blend,
and warmed that up for a couple more mins at 375f.
Then I drained as much butter & juice as I could
from the contents of the skillet, using 4 paper towels,
and packed it all on top of the pizza,
the carefully & thoroughly covered that with plenty of the cheese blend
and baked it at 400 for about 12 mins,
then let it sit & cool a little for a few minutes,
before using a cleaver to cut it into 6 small slices.
& OMG!

& now I'm ready for my pre-rolled 1.5g spliff of BBK,
while I finish watching the Idiot Abroad-Bucket List.

BAMF · Post by **BAMF** » Mon Jul 02, 2012 2:14 pm

I tried

Post by **Munchy** » Tue Jul 03, 2012 2:22 am

Doh!
i'm afraid you overlooked an important step:

Munchy wrote:...place in oven on alum foil over a cookie sheet...

also, i was recommending pre-baked crusts, like the Naan/Indian flatbread or Boboli

Mos`Hamid AKzurie · Post by **Mos`Hamid AKzurie** » Tue Jul 03, 2012 9:41 am

myPlanetGanja.com