Lobster Pizza

Ingredients:

• 1 flour tortilla, 10-inch shells (per pizza)
• 1 ounce butter, Land O' Lakes Roasted Garlic Butter Spread
• 2 tablespoons grated fresh parmesan cheese
• 4 ounces drained roma tomatoes, diced 3/8-inch (approx. 2-3 tomatoes)
• 2 tablespoons fresh basil, cut in 1/8-inch julienne strips
• 2 ounces lobster meat, cut in 1/2-inch - 3/4-inch chunks
• 1/2 cup cheese (shredded Italian five-cheese blend)

Directions:

1. Heat oven to 450°F.
2. Lightly brush entire topside of tortilla with garlic butter (edge to edge).
3. Sprinkle two tablespoons Parmesan cheese over the garlic butter.
4. After draining the diced tomatoes, sprinkle evenly over Parmesan cheese.
5. To julienne the basil, wash it and shake off excess water. Pick off leaves and stack on top of one another. Using a chef's knife, cut into 1/8" strips. Do not chop. Sprinkle evenly over the diced tomatoes.
6. Make sure lobster meat is cut into 1/2" - 3/4" chunks. Portion lobster meat, drain it unless it's fresh off the tail and then sprinkle it evenly over the tomatoes.
7. Sprinkle the Italian six-cheese blend evenly over the diced tomatoes.
8. Refrigerate until ready to cook
9. Brush a pizza pan lightly with vegetable oil and sprinkle lightly with ground black pepper and kosher salt. (This prep is essential!).
10. When oven is ready, place pizza on pan and cook approximately four to five minutes.
11. Remove from pan and cut into eight wedges.
12. Squeeze fresh lemon over pizza for extra flavor and serve.

Chef's Tip:.

1. Be sure you DRAIN the tomatoes and the lobster meat before sprinkling them over the pizza shell. Otherwise your pizza will turn out soggy.
2. I like to use a oblong pizza or cookie sheet so I can make a few at a time. I use Large 10" shells, or you can make personal pan pizzas with the small ones, just cut down the ingredients.

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Pizza Scrolls

Ingredients:

• 1/2 small red capsicum, chopped finely
• 100 g ham or 100 g salami, chopped fine
• 1/2 cup cheese, grated
• 1/4 cup pizza sauce
• 2 sheets ready rolled puff pastry

Directions:

1. Preheat oven to 200c.
2. Combine the chopped capsicum, ham and cheese in bowl.
3. Spread the sauce onto each sheet of pastry, leaving a 2cm border along one side, and sprinkle the capsicum mixture over the top.
4. Roll up the pastry to enclose the filling (like a swiss roll), leaving the plain edge until last.
5. Brush the edge lightly with water and fold to seal.
6. Cut each roll into 1cm rounds (use serrated bread knife) and place on lined oven trays.
7. Bake for 20 min or until golden.

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Healthy Mexican Tortilla Pizza

Ingredients:

• 4 small whole wheat tortillas or 4 small corn tortillas
• 1 large Tomato, seeded and diced
• 1 cup green cabbage, shredded
• 1/4 cup fresh cilantro leaves, chopped
• Black Bean Dip
• 1 teaspoon olive oil
• 1/4 medium onion, diced
• 1/2 garlic clove, minced
• 1/2 tablespoon jalapeno pepper, minced
• 7 1/2 ounces black beans, from the can, drained and rinsed
• 1 tablespoon lime juice
• 1/4 teaspoon ground cumin
• 1 tablespoon fresh cilantro leaves, coarsely chopped
• salt & freshly ground black pepper

Directions:

1. Preheat oven to 400 degrees.
2. Prepare 1/2 cup black bean dip: saute onions in the oil for about two minutes until they soften, stirring in the garlic and jalapeno and cooking for one minute more; put the beans in a food processor, add the onion mixture and the rest of the ingredients and puree until smooth.
3. Place the tortillas on a baking sheet and spread 2 tablespoons of black bean dip on top of each; top with tomato and cabbage and bake for 10 minutes; remove the pizzas from the oven and sprinkle cilantro on each; cool slightly and cut into wedges.

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Deep Dish Rocky Road Dessert Pizza

Ingredients:

• 3/4 cup butter, softened
• 1 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 (12 ounce) bag milk chocolate chips
• 2 cups miniature marshmallows
• 1 1/2 cups chopped pecans
• 8 ounces caramel candies, melted

Directions:

1. Preheat oven to 350°F.
2. Spray a 10-inch springform pan with cooking spray and set aside.
3. Using an electric mixer, beat butter until light and fluffy (about 1 minute at medium speed).
4. Add 1 cup of the flour, sugar, brown sugar, egg and vanilla and beat until thoroughly blended.
5. Beat in remaining 3/4 cup flour to make a soft dough.
6. Spread onto bottom of prepared pan and bake for 20-25 minutes or until top is light golden brown.
7. Remove from oven& reduce oven temperature to 325°F.
8. Sprinkle chocolate chips, mini-marshmallows and pecans over crust, then drizzle caramel over top.
9. Return to oven and bake for 6-8 minutes or until edges of marshmallows are light golden brown.
10. Cool on a wire rack for about 10 minutes, then remove sides of pan.
11. Cool completely before slicing into wedges.

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