Lobster and Artichoke Pizza

This pizza was inspired by the Old Port Lobster Flatbread appetizer served at the  Hancock Gourmet Lobster Company in Topsham, Maine. Instead using a standard pizza dough to make the crust, I opted for a puff pastry. Pepperidge Farm’s Puff Pasty is the one I like to use, but you can use any standard commerically made products that can be found in your local supermarkets. This decadent treat  It is perfect for a Sunday afternoon lunch.

Ingredients:

For the Lemon Butter Herb Marinade:
Makes About 1 Cup

1/4 cup olive oil
2 Tablespoons fresh lemon juice
1/2 Tablespoon fresh minced rosemary
1/2 Tablespoon chopped fresh parsley
1 clove garlic, finely minced
1/4 Tablespoon lemon peel
1/4 cup melted butter
1/8 teaspoon salt
1/8 teaspoon cayenne pepper or to taste

Directions:
Combine the olive oil, lemon juice, salt cayenne pepper in a nonreactive (glass, ceramic, or stainless steel) bowl and whisk until the salt crystals are dissolved. Add the rosemary, parsley, garlic and lemon zest. Stir or whisk in the butter to combine. The virtue of this marinade is its freshness: Use it within 1 to 2 hours of making. Stir again before using.

For the toppings:
Ingredients:
3 cloves garlic, minced
2 Tablespoon extra virgin olive oil
1/4  cup  Parmesan cheese
1/4 cup Asiago Cheese
1/4 cup Fontina Cheese
1/2 pound lobster meat (click here for the resource)
1/2 cup  Suns of Italy Marinated Artichoke Hearts, chopped (click here for the resource)
2 Tablespoons Italian parsley, chopped
Crush red pepper flakes, to taste
Pepperidge Farms Puff Pastry (click here for the site)

Directions:
Pre-heat oven to 430 degrees F.

Make the marinade. Add about 1/2 cup of the marinade to a small non reactive bowl. Add the lobster meat and cover with plastic wrap and set in the refrigerator to marinade for about 20 minutes.

Roll out the puff pastry and  place on a foil-covered pizza pan. Blind bake the pastry

In a small bowl, combine olive oil and minced garlic and using a pastry brush, brush onto the dough.

Sprinkle about 1/3 cup of the cheeses on top.

Remove the lobster meat from the marinade and drain. And a layer of the lobster and artichokes on top of the pastry. Sprinkle on the parsley, the red pepper flakes, and the rest of the remaining  cheeses.

Bake at 430 degrees for about 18-22 minutes until the pastry is golden brown and crisped, to your liking.

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Wild Mushrooms and Cheese on Toast Points

Summertime eating is all about fresh and light fare. Here is an easy meal to prepared in less than 20 minutes and is perfect for those “Meatless Monday Meals”. Enjoy!

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PREP TIME:            5 Minutes
COOKING TIME: 10 Minutes
TOTAL TIME:        20 Minutes
Serves 6

Ingredients:
2 Tablespoon extra virgin olive oil
1/2 small onion, thinly sliced
1 pound button or wild mushrooms (i.e. porcini, cremini,
Shitake and  oyster) stems removed and chopped
1/4 cup  white wine
1/4 teaspoon salt
1/4 teaspoon  ground black pepper
24 small (1/2 inch thick) slices country style bread (i.e..
ciabatta, French, Italian, focaccia), cut into triangles, toasted
1/4 pound provolone cheese, thinly sliced into strips
1/4 pound Havarti cheese, thinly sliced into strips
2 Tablespoon fresh Italian parsley, chopped
1/2 teaspoon fresh basil, chopped
1/8 teaspoon fresh thyme, minced

Preparation:
1. Preheat oven to 375 degrees. Toast the bread until golden brown and remove from the oven and set aside.

2. Heat oil in skillet over medium heat.

3. Saute onions, until translucent.

4. Add chopped mushrooms and saute 3-4 minutes.

5. Add wine and increase heat to high and cook stirring until liquid has evaporated (5 minutes).

6. Add thyme, salt and pepper.

7. Add cheese to the skillet and stir until slightly melted.

8. To serve, top each slice of bread with mushroom and cheese mixture. Sprinkle with parsley and basil.

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