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New England Lobster Boil Pizza



1 T. olive oil
1 T. honey
1 1/2 cups warm water (115 degrees) 
1 packet yeast
tsp salt 
3 1/2 – 4 cups flour


12 littleneck clams
3/4 cup Bogle Chardonnay 
3 T. cornmeal
1 – 5.2 oz. Boursin garlic herb cheese
2 red potatoes, sliced paper thin
1/2 cup kielbasa, sliced 1/4″ rounds
12 large raw shrimp, peeled and deveined
1 cup shredded mozzarella
1 1/2 cups cooked lobster meat
1 ear corn, kernels cut off the cob
6 T. butter
2 cloves garlic, minced
1/4 cup flat leaf parsley, chopped


Cooking Instructions:

  1. Place olive oil, honey and water into the bowl of a stand mixer. Stir to dissolve honey into the water. Sprinkle the yeast on top of the liquid mixture and let sit for 5-10 minutes until yeast becomes foamy. Add salt and the 2 1/2 cups of the flour. Mix using the dough hook attachment.  Gradually add remaining flour as needed until a ball forms. Empty dough onto a floured countertop and knead for 8 minutes, adding flour as needed.
  2. Place dough in a greased bowl and cover with a kitchen towel. Let rise in a warm spot for 1 hour until doubled in bulk. Knead dough briefly and divide into 2 equal parts and form balls. Let rest for 30 minutes under a clean kitchen towel.
  3. Preheat oven to 425 degrees. Place a pizza stone in the oven and let heat for at least 30 minutes.
  4. Place the clams in a deep skillet with the wine. Cover and cook until the clams are just opened. Remove the meats and set aside.
  5. Take one ball of dough and form into a 14″ round. Spread cornmeal on a pizza peel and arrange dough on top.
  6. Spread the garlic herb cheese over the dough, leaving 1/2″ dough exposed around the edge. Place potatoes on top of the cheese in one thin layer.
  7. Place kielbasa and shrimp on top of potatoes. Top with 1/2 cup of the mozzarella, followed by lobster meat, corn and remaining half cup of mozzarella.
  8. Melt butter with garlic in a sauce pan. Stir in parsley and brush over crust. Drizzle the remaining parsley butter over the top of the pizza.
  9. Slide the pizza onto the pizza stone and bake for 15 minutes.



Recipe Notes

Created by Pamela G., winner of our United States of Pizza contest

Suggested Wine Pairing

Serve this flavorful pizza as an appetizer for friends or as a main course. It pairs particularly well with our Chardonnay!

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