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.
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
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)
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.
There is an Australian company called “The Chef’s Toolbox” that has an extraordinary line of culinary tools and kitchen gadget to make the home cook’s life a little easier. Their specialty line of cookware that is featured by the company is the Como Advanced™ line, which is touted as exceptional cookware for serious cooking. The cookware come in a a modern charcoal matte finish, with a hard-anodized exterior and non-stick interior. The cookware is perfect for stovetop (including induction) and oven cooking.
The also have a collection of amazing recipe showing you how to use their tools bakeware and cookware as well.
I found out about the company when a friend shared a Chef’s Toolbox Video demonstrating the recipe for “Stove Top Pizza”, which was cooked in a specialized Como Advanced™ 28 cm saute pan as seen below.The pan sells for $235.00 AUD, which is about $182.00 U. S. Dollars. I have seen the Como Advanced line featured on Amazon.com, but I do not think the saute pan is widely available in the United States.
Photo Credit: Chef’s Toolbox, 2015
I did not have a Como Advanced™ saute pan, but I do have a 12 inch cast iron skillet by Lodge and a heavy glass lid, which worked out as perfectly in making this dish.
Here is the recipe and I hope that you will enjoy this one skillet meal that takes less than 25 minutes. It makes for on small pizza that is perfectly suited to serve two people.Making a freshly homemade pizza on a stove top is much more quicker than waiting via delivery or take out or even baking a frozen pizza in your oven. Trust me, you are going to love it.
1/2 cup self rising flour
1/2 cup all-purpose flour*
A pinch of salt
1 teaspoon instant or rapid-rise yeast**
1 teaspoon honey
2/3 cup warm water, 110-115 Degrees F
For the Sauce:
1 can diced roma tomatoes, drained
1 Tablespoon olive oil
1 small garlic clove, minced
½ teaspoon kosher salt
¼ teaspoon crushed red pepper flakes
1/4 teaspoon good quality red wine
For the Toppings:***
1 cup shredded mozzarella cheese
1 Tablespoon grated Parmesan cheese
2 cooked Italian sausage links, sliced 1/2-inch thick
1 small shallot, thinly sliced
1/4 cup black olives, pitted and sliced
1/8 teaspoon dried basil, crumbled
1/8 teaspoon dried oregano
1/2 cup baby spinach, torn
Grease a 12-inch cast iron skillet or a 12-inch oven proof skillet with 1 tablespoon oil.
For the Sauce:Pulse drained tomatoes, garlic, salt, red pepper flakes, 1 tablespoon olive oil and the red wine together in a small food processor until coarsely ground. Remove from the processor and set aside.
To the skillet, add dry ingredients (self-rising flour, all-purpose flour, salt, yeast) and stir until combined. Add the honey and the water and stir until a stick dough forms. Spread the dough evenly over the bottom of the skillet.
Spread the sauce over dough, leaving ½-inch border at edge. Sprinkle most of the mozzarella evenly over sauce. Add sausage and spread it evenly on top. Scatter the shallots an sprinkle the basil and oregano evenly over the pizza. Top with remaining mozzarella and Parmesan.
Set skillet over medium heat and cover with a tight fitting lid and cook until outside edge of dough is set, pizza is lightly puffed, and bottom crust is starting to get cooked when gently lifted with spatula, about 4 to 6 minutes
Reduce the heat to low , rotate the skillet 180 degrees and continue to cook covered with a lid for another 10 minutes. When done, the cheese should be nicely melted. Carefully remove skillet from burner. With two flat spatulas, carefully lift pizza out of the pan and onto a cutting board. Sprinkle with fresh torn spinach. Let pizza cool for a couple minutes before slicing into wedges and serving.
In using quick rapid rise yeast, there are two very good brands to consider:
Red Star and Fleischmann’s, both which come in a jar and in individual packets.
The jars sell for about $5.00 and the individual sell for about $1.80 at most local grocery stores. I prefer buying it buy the jar, because I do bake a lot. Once the jar is opened, it must be refrigerated.
Fleischmann’s also offers a yeast specifically made to be used in pizza dough. I have not tried this product yet, but it does look promising.
*SUBSTITUTION TIP: You can use whole wheat flour instead of all purpose white flour, if desired.
Also note that you desire a chewier crust, use bread flour. If you desire a Neapolitan style pizza (made with San Marzano tomatoes and mozzarella di bufala Campana, cheese made with the milk from water buffalo) , use San Felice Tipo 00 Flouror Anna Tipo “00” Extra Fine Flour which creates a light crust that is crisp on the outside but tender to the bite.
Tipo 0 or Tipo 00 denotes that it is a tender wheat flour.
When making authentic Neapolitan pizza, I prefer Anna Tipo “00” Extra Fine Flour, because it an is an old world, authentic Naples-style flour that holds up to the high temperatures required for pizza making. It is finely milled with a soft texture, yielding a crispy crust every time. Anna Type “00” Flour is an excellent choice for any of your baking needs.It is also more widely available in most local grocery stores.
**SUBSTITUTION TIP: If you don’t have instant or rapid rise yeast, use 1 teaspoon (instead of ¾ teaspoon) of active dry yeast and proof it first. Just dissolve it in a little warm (110 degrees) tap water and a pinch of sugar. Wait until it gets foamy, like a beer from the tap. When the mixture is foamy, add it to the flour mixture and proceed as normal.
***ABOUT THE TOPPINGS: You can use any toppings of your choice, as desired.
So this place was highly recommended. The owners of this joint had the vision of taking pizza to the next level, Pizza Rock was born from the creative minds of three best friends: George Karpaty, Tony Gemignani, and Trevor Hewitt. Combining George and Trevor’s nightlife expertise (Ruby Skye, San Francisco) with Tony’s pizza making expertise (11-time World Pizza Champion, Tony’s Pizza Napoletana, San Francisco), Pizza Rock is pizza artisan meets nightlife energy. This is not your traditional pizzeria.
The owners brought this unique concept to Sacramento, California. Pizza Rock features gourmet pizzas in a variety of styles, hand-crafted artisan cocktails, and an extensive beer and wine list; all served up in an artistic and energetic atmosphere.
The restaurant offers a variety of Italian and American pizza styles including Neapolitan, Classic Italian, Classic American, Sicilian, Roman, and Gluten Free.
All of the Sicilian pizzas are baked in a Marsal Gas Brick Oven and prepared with VINE RIPENED TOMATO SAUCE and mozzarella cheese.
I went for “The Butcher Shop” Pizza. A Sicilian Style Meat Lover’s Pizza dressed with Tomato Sauce, Mozzarella, Salami, Pepperoni, Bacon, Linguica, Sausage, Mortadella, Hot Coppa, and Prosciutto.
At about $23.00 for a medium pizza, it was enough for 2 people and very tasty, and all the ingredients were FRESH…..but the crust was very tough and too chewy for my taste and I believe it was due to the dough being overworked. Pizza Rock cannot compare with the pizzas of NYC….especially with John’s on Bleecker Street in the Village. As any one knows the secret to NYC Pizza is the water…..
As you walk into the establishment, you are greeted by a hostess behind a functional red steel craftsman cabinet. Business cards for shift managers and menus are on full display for the customer. Baker shelves line the wall showcasing pizza cookbooks and Pizza Rock T-shirts for sale. There are also dining amenities, a bowl for after dinner mints and pre- wrapped toothpicks.
The staff is young and friendly and hip. Service was great. The decor is whimsically Americana Gothic, but environmentally conscious using LED lighting. The highlight of the decor is a full trucker’s cab perched above the bar. There is a state of the art sound system that can support a DJ and live bands. There are booths, tall bar tables with chairs, and a patio with outdoor tables to enjoy the view from the vibrant K Street. The brick walls gives an air of authenticity of being a pizzeria and the ceiling over the brick oven is that of industrial steel. There are also plenty of big flat screen televisions for you sports fans. The bathrooms were spotless.
Pizza Rock is open for business for Lunch with Happy Hour and Live Music during the week. There are also weekly specials. And for the younger crowd, Pizza Rock is open until 3 am Fridays and Saturdays. The establishment also offers Brunch on Saturdays and Sundays.
Overall, this is not your average pizzeria, but an experience. I would definitely come back here for another pie!