If you like thin crust pizza you'll love this one! Because it's made with a flour tortilla, the whole pizza can be prepared in less than 20 minutes... about half that time if if you don't make your own pizza sauce as I did.
Although you can use this recipe with any other topping you'd prefer, If you have some leftover lobster (about 3 ounces) try making this pizza. The Stracchino cheese and the lobster combine to make a velvety flavorful topping. It's awesome!
And the lacy, crusty edges of the pizza will amaze!
I like to have everything ready before assembling the pizza. Cut up about 3 ounces of leftover cooked lobster into 1/2 inch chunks (a tail from a 1.5 pound and some claw pieces). I put that aside with about 2 teaspoons of butter.
They call these cocktail tomatoes and I love the flavor of the Backyard Farms brand. They are larger than cherry tomatoes, about 1.25 inches in diameter. Try to get those if you can to make a quick pizza sauce.
Core and add the whole tomatoes to a small non-stick pan that had about 1 teaspoon of olive oil heated. Add about 1 Tbs of tomato paste to the pan and sliced garlic to taste (I use one small clove of garlic). Slightly char the the tomatoes turning them from time to time to until the skin comes loose and some of the moisture of the tomatoes has evaporated. Remove the garlic and reserve for later.
Crush the tomatoes making sure all the skin has been removed, sprinkle with a little thyme and oregano and cook down until the sauce is thick. If it is too thin/watery the crust may become soggy.
While the sauce is reducing, grate about 1/2 cup of mozzarella cheese ( I used part skim). Measure about 2 ounces of Italian Stracchino cheese and grate about 1/2 ounce of Parmigiano-Reggiano cheese. Set aside.
For this delicious thin pizza crust I use flour tortillas. Since my cast iron pan is about 9 inches in diameter, I use tortillas that are about 8 inches in diameter.
Preheat the oven on broil to 350 degrees.
Using about 1 teaspoon (or less) of olive oil, paint one side of the tortilla to lightly coat with oil. Place it, painted side down in a preheated (on medium low) cast iron pan. Gently toast to crisp the bottom of the crust. Checking the bottom of the tortilla from time to time, be careful not to burn it.
When the tortilla is done/crispy to your liking, turn off the heat to the cast iron pan. Coat the top (un-toasted side) of the tortilla with the tomato sauce you just made. Make sure to cover all the way to and a bit beyond the edges of the tortilla.
Sprinkle about the 1/2 of the reserved Parmigiano-Reggiano cheese. Again make sure to cover the edges and beyond of the crust. This is how the lacy, crusty edges of the pizza be created!
Dot the pizza with the Stracchino cheese from the center outward to about 1/2 inch of the edge of the crust.
Place in the oven and low broil for about 5 minutes.
In the meantime, in a preheated non-stick pan, melt the butter and add the reserved garlic a pinch of red pepper flakes and saute for a minute or two..don't brown the garlic or butter. Add the lobster and stir to warm and flavor.
Remove the cast iron pan with the pizza from the oven and top with the warm buttered lobster mixture. Top with the the remaining reserved Parmigiano-Reggiano cheese.
Turn the boiler to 500 degrees and return the pizza to the oven for about a minute. Be very creful not to overcook the lobster and burn the crust.
When all the cheese is melted, carefully remove the pizza to a cutting board. Cut it into squares and serve!
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