Week #24: Missouri - St. Louis Style Pizza

St Louis Style Pizza Cut in Squares

State:  Missouri

Missouri is home to barbecue, the St. Louis Cardinals & Rams, and supposedly, they have their own specialty pizza.  At first, I wasn't going to recreate their pizza until I looked at the different types of cheese they add to this.  I thought, with all that cheese, it has to be good.  I am glad I did, because it was really good.  This is the same style pizza that you would buy from Imo's in St. Louis.  Missouri, I hope I did you proud with this pizza!

Ingredients:

1 pizza crust

1 can of tomato sauce

1 tbsp of olive oil

1/4 cup of shredded sharp white cheddar cheese

1/4 cup of shredded smoked, picante, or regular provolone ( I did regular)

1/4 lb of sliced Swiss cheese (recipe calls for shredded)

1/2 lb of cooked pork sausage

1 tbsp of onion powder

salt and pepper to taste

dried Italian seasoning

1 tsp of garlic powder or minced garlic

Sauce:

For the sauce, mix the tomato sauce, garlic, Italian seasoning, salt, pepper, and onion powder all together.  Heat for 5-10 minutes or until mixture is completely blended.  I like the seasonings to cook into the sauce.  Remove from heat and set aside.

Meat:

Cook ground pork until all pink is gone.  Add salt and pepper to taste.  Remove from heat and set aside.  

Pizza:

Preheat oven to 400 degrees.  Apply thin layer of olive oil to the crust and then coat the base of the crust with the tomato sauce mixture.  Now we are ready for the toppings.  Add the slices of Swiss cheese on the base of the pizza.  You can do the shredded way if you want, but I decided to go with slices just to save additional money.  Next, add the sausage and spread all over the pizza.  Then, add your shredded provolone and then the cheddar.  After all the cheese has been added to the top of the pizza, apply pepper and Italian seasoning to your preference.  Place into the oven and cook for 10-15 minutes or until crust has browned and cheese is turned orange or so.  

Pairing:

When you think of Missouri, you think of Anheuser-Busch Beer Company. Unless you like craft beer!!!  In Kansas City, MO, Boulevard Brewing Company is making some really good beers and you can buy them in Florida which is great too!  I had the Calling IPA, which is an Indian Pale Ale around 8%.  I thought it wasn't bad and actually prefer their Farm House Ale more than the IPA.  For wine, go for something refreshing and a tad sweet, like a Pinot Grigio to balance out the acidity.  

Learning Moments:

Overall, I really enjoyed this pizza.  The power of cheese really does have power!!  The different tastes of cheese made this pizza killer!  I might have to try smoked Gouda next time.  A good learning moment that I had when making this pizza was that you have to be careful with salt.  If you add salt to the sauce and the meat, you may want to reduce it down a little than your normal taste.  The reason being is that cheese has a lot of sodium and you don't want your food to come out too salty.  Luckily for me, my pizza was not too salty.  Again, I really enjoyed this pizza and love what they are doing with it in St. Louis!  I hope you try it sometime.  Cheers! 

Week #23: Mississippi - Po Boy Catfish and Shrimp Pizza

Gluten & Corn Free Crust and Batter

State:  Mississippi

From what I researched about Mississippi, the state has Cajun roots just like Louisiana.  I didn't want to do a dish that was too close to what I did before, so I did a little more research on what dishes are popular.  From what I gathered, fried catfish Po Boy sandwich is a big food staple in this state.  So, I decided to take on the challenge of doing a fried catfish and shrimp Po Boy.  Experimenting with catfish is not my expertise, but I was very surprise at how good it turned out.  

Ingredients:

Fried Catfish & Shrimp:

 1/2 lb. of catfish or 1 fillet cut in half or 3 pieces depending on size.

 1/4 cup milk or half & half or light cream

 1 egg

 1/8 cup Rice flour for Gluten-Free recipe or all-purpose flour

 1/2 tsp of ground black pepper

 1/2 tsp of ground mustard

 1/2 tablespoon of Creole Seasoning (see below) or Cajun seasoning

 1-2 dashes of Tabasco pepper sauce

 1/8 cup canola oil for frying, or as needed

Creole Seasoning Mix:

1 tbsp. paprika

1 tbsp. salt

1 tbsp. garlic powder

½ tbsp. black pepper

½ tbsp. cayenne pepper

½ tbsp. dried leaf oregano

½ tbsp. dried thyme

Sauce:

1 can of tomato sauce

2 tbsp. of Creole seasoning

1 tsp. of onion powder

1 tsp. of cumin

Salt & pepper to taste

1/4 cup of cheddar cheese
1 pizza crust (Saved money on 1 pizza) - Gluten Free 

Sauce:

The sauce was very easy.  Open can of tomato sauce and add seasonings.  Heat until sauce is warm.  Turn off and set to the side.

Gluten-Free Shrimp Batter

Gluten-Free Catfish Batter

Meat:

First, soak the fish and shrimp separately in milk or cream for at least 30 minutes.  You can do this by placing the meat and milk in a Ziploc freezer bag.  You can add back into the fridge for 15 minutes or so.  Next, in a small bowl, whisk the egg and Tabasco sauce together until mixed thoroughly.  In another a medium bowl or pie pan, mix the flour and spices together.  Dip the fish pieces into the dry mixture, then into the egg, and then back into the dry mixture again.  I repeated the process one more time to get a double coat. Do the same process with the shrimp.  By doing this process to the meat, the batter will stay intact and will fry beautifully.  

Heat enough oil in the pan to cover the bottom and cook over medium heat.  Fry each piece of meat on its side for 3-4 minutes or until golden brown.  Sprinkle additional creole seasoning on the top to add additional flavor for the fish and shrimp.  Place cooked pieces of meat unto a plate with paper towels to absorb excess oil.  Once meat is cooled down, cut fish into small bite sized pieces and set aside.  

Pizza:

Preheat oven to 400 degrees and cook crust for 5-7 minutes or until slightly browned.  Next, add a nice coat of sauce to the crust of the pizza.  Place pieces of fish and shrimp along the pizza crust.  Make sure that the meat ingredients are spread out evenly along the pizza.  Next, add a small layer of cheddar cheese across the top of the pizza.  Remember, the cheese is designed to enhance the flavor of the pizza, but not over power it.  If you put on too much cheese, you will lose the taste of the fish and shrimp.  

Place into oven for 5-7 minutes or just enough to melt the cheese down.  Pull out of oven and set aside.  Wait till pizza is cool before eating. 

Pairing:

So when making the pizza, I wasn't able to find a Mississippi beer.  I know a store that sells them, but I didn't have time to drive all the way across the town for 1 beer.  Yes, of course it is a great excuse to find one beer, but maybe next time.  When it comes to pairing a beer with a pizza, I would go with Lazy Magnolia's IPA or Timber Beast, which is a rye pale ale.  The pizza will give a spicy tomato or acidic edge, so a beer with a lot of hops will pair well.  If you are unable to find Lazy Magnolia, just try an IPA or Pale Ale.  For wine, I would go with a dry white wine like a chardonnay.  

Learning Moments:

After cooking the pizza, I got too excited about eating it, I forgot to take a photo of the whole pizza.  You figure after 23 weeks of making pizzas, I would have gotten this down to a science.  Either way, this challenge expanded my horizons in cooking. This was the first time I ever fried shrimp without Old Bay seasoning and the first time I ever cooked catfish before.  Being that I am from Maryland, it is almost sacrilegious to not use old bay on seafood.  This challenge has taken my cooking to newer depths and has challenged me to try new recipes in a shorter time frame.  I didn't know if I was going to like catfish, because I am not a big fish eater.  After cooking this dish, I may have to do it again soon!  I would highly recommend making this pizza, as it was very delicious!! 

Week #22: Minnesota - Tator Tot Hot Dish Pizza

State:  Minnesota

Before starting the pizza, I researched the state of Minnesota and found out that one dish dinners are the common meal.  Pronounced by locals as "hoddish", hot dish meals are great comfort food for cold winters and are very popular.  I can totally see myself eating this hot dish meal, so I decided on making this a pizza.  The ingredients were a little different than what I am used to, but it turned out pretty good.  I chose this hot dish recipe for the pizza, because I hear this one is popular.

Ingredients:

1 tbsp of extra-virgin olive oil
1/2 lb of hot Italian turkey or some type of lean meat
Sea salt and pepper to taste
1/2 a bag of frozen peas and carrots
1/2 a bag of frozen corn
1/2 a cup of cream of mushroom soup (see below for recipe if doing scratch)
1 pound of cooked tator tots (see instructions for bag)
1/2 cup of shredded cheddar cheese

Soup:
4 ounces fresh mushrooms
2 tablespoons onions, chopped
1 tbsp of minced garlic
1 tablespoons butter
3 tablespoons rice or tapioca flour - to make gluten free
1 small carton of organic chicken stock
1/2 cup of light cream or whipping cream
salt and pepper to taste
1⁄4 teaspoon nutmeg

Sauce:

First, chop up the mushrooms into petite sized portions.  Melt butter in a large frying pan and add in the onions, garlic, and mushrooms.  Cook until onions are translucent and soft.  Next, stir in 2 tbsp. of flour and create a roux until slightly brown. 

Add in the chicken broth and heat until slightly thickened.  Add in 1 tbsp. of flour and stir until dissolved.  Then add in cream and heat to sauce becomes thicker.  Stir frequently.  Add salt, pepper, and nutmeg.  Once sauce thickens, remove from the heat and set aside. 

Meat:

For the meat, I wanted something with some heat and wanted to stay lean, as this pizza is going to pack in some fatty calories.  In a medium pan, heat up 1 tsp of canola oil and add turkey to the pan.  Ensure to break up into small pieces and cook turkey until gray or until pink is gone from the meat. Remove from the heat and set aside.

Pizza:

Preheat oven to 400 or 450 degrees for a pizza crust from scratch.  Add a thin layer of olive oil to your pizza crust.  Put crust into the oven and allow to bake for 5-10 minutes or until slighly browned.  Do not overcook the crust.  The time will depend on what type of crust you are using.  Take pizza out of oven.

Next add the turkey and veggies to the base of the pizza.  Spread out thoroughly to ensure all areas are covered equally.  Next, add a layer of the sauce over top of the meat and veggies, covering the whole pizza.  Take cheddar cheese and spread over top of the pizza.  Finally, add the cooked tator tots along the pizza.  Cook for 5 minutes or until cheese is melted over the casserole.  Remove from oven, turn off oven, and allow to cool before eating.  Sauce can be VERY hot. 

Pairing:

Trying to find a beer from Minnesota can be a challenge living in Tampa, FL.  There are some great breweries in Minnesota from what I hear, but I am not familiar with them.  The type of beer I would serve with this pizza, is something that would be a dark rum or bourbon aged porter or imperial stout.  When I think of eating this pizza in MN, I think of Winter time and you need something to warm you up.  When it comes to a wine, a Merlot would be a good selection for the pizza. 

Learning Moments:

Doing this pizza, I wasn't really sure where it was going to go or if it would taste good.  I thought about making the casserole first and then placing it on top of the pizza, but decided not to.  The pizza turned out very good, but I would consider making a different casserole dish.  After I made the pizza, I realized that a green bean casserole and smoked ham pizza would be killer.  I may end up doing this state over again just for that combination.  It sounds really good.  Either way, this pizza turned out pretty good and was very tasty.  How can you go wrong with tator tots??  Enjoy!  

Week #21: Michigan - Detroit Style Squared Pizza

Michigan:  Detroit Style Square Pizza

When I think of the state of Michigan, I think of Detroit, Wolverines, Eminem, Chrysler & Dodge, and Motown music.  I never once thought of Little Caesar’s Pizza.  That’s right, the home town of Little Caesar’s Pizza is in Garden City, Michigan.  The founder Mike Ilitch played farm baseball for the Detroit Tigers founded the national franchise back in 1959 (Courtesy of Little Caesar’s website).   When I was in high school, we used to eat Little Caesar’s pizza like it was going out of style. 

Going into this challenge, I wanted to tackle the Little Caesar’s Detroit Style Squared-pizza.  Any time there is a pizza known for the city, I have to take up the challenge and I am glad I did.  The pizza was outstanding and I definitely would make this pizza again.  So for all my readers who come from Michigan, I hope I made your pizza with authenticity!! 

Ingredients:

Dough:

1 1/2 cups warm water (about 110 degrees F)

1 package fast-acting yeast

1.5 cups all-purpose flour - plus more for dusting

1 tsp of salt
1 tsp of onion powder

Oil, for greasing bowl

Sauce:
1 large can of crushed tomatoes + 1/2 can of water
1 can of tomato paste
1/3 cup of chopped fresh basil
1/3 cup of dried Italian herb mix
1 tbsp of minced garlic
Salt & Pepper to taste
1/4 cup of olive oil

1 cup of Wisconsin Brick Cheese or 1/2 cup of mozzarella and 1/2 cup of white cheddar
1 cup of cooked Hot Italian turkey sausage
1/2 cup of sliced green onion

Crust: 

This is the first time I made squared pizza dough, but what I have learned is that it is the same recipe.  The only difference to making this pizza is how you form the crust.  When making the dough, pour 1/2 cup warm water and add the yeast.  Stir with a fork to dissolve. Let sit until foaming for 5 to 10 minutes. 

Add the remaining water. Add the flour, onion powder and salt all at once and mix together with your fingers.  I usually have a little extra water in case it doesn't get the right consistency. The dough should be very sticky. Add the oil and form into a ball.  Set aside and allow dough to rest for 15-20 minutes or so.  

Cooking the Crust:

Preheat oven to 450 degrees.  Grease a square baking pan with canola oil.  Take the dough and form into a square to meet all the corners.  Ensure that the dough is evenly distributed in a square, because it will rise and you want to ensure it rises evenly.  Add a thin layer of olive oil onto the crust to enhance the flavors of the dough.  Cook for 10-12 minutes or until slightly brown.  All areas of the crust should be cooked and almost flakey.  Set aside.  Turn oven down to 400 degrees.

Sauce:

For the sauce, I made it the way that I would make a traditional sauce.  However, use your creativity and make it your own.  First, I added a can of the tomato paste and crushed tomatoes into a medium sauce pan.  Then, add the water and turn the stove on a medium temperature.  Cover and cook until sauce is all mixed well.  Add spices, oil, and basil.  Allow to cook for another 10 minutes or so and remove from heat. 

Meat:

The meat is completely optional and I would recommend doing your own thing.  I kept it simple, so I could focus more on the dough and taste of the pizza.  In a medium or large pan, heat 1 tbsp. of olive oil and add in the ground hot turkey sausage.  You can change the type of sausage to pork, chicken, or even a mild sausage.  The hot Italian brought in some good flavor with the meat, so I would recommend it.  Cook until pink is gone from the meat and remove from the heat.  Set aside.

Pizza:

Time to put all the ingredients to work.  First, put a layer of the brick cheese or variations all over the pizza.  Then, add the sausage and spread out thoroughly onto the crust.  Remember, the pizza is going to be in square slices, so you want to make sure each square has balanced ingredients.  Next, add the green onions onto the pizza.  Place back into the oven for 5-7 minutes or just until the cheese is melted.  Remove from heat and add a line of sauce on each side. If sauce is cold, warm up sauce on the stove first.  Wait until pizza cools down and eat. 

Pairing:

A few months ago, I discovered Founders Brewing Company who makes amazing craft beer.  They have some great and robust flavors, which make all the beers, taste really good.  I decided to go with the Founder’s Porter to edge off the sauce of the pizza.  You can also pair the pizza with their All Day IPA, Centennial IPA, Dirty Scotch Ale, or Red Rye IPA if it is in season.  For a wine, go with a white wine to balance out the sauce.  I would recommend something like a Pinot Grigio to balance out the acidity of the sauce.  It’s up to you!  

Learning Moments:

There is always a learning moment when cooking and making pizza.  Luckily, the learning moment was not a bad one, but great one!  This pizza took me back to the old days of eating those $5 pizzas and when I ate the crust, I literally could taste the brand of Little Caesar’s Pizza.  I never had a tomato based pizza where the sauce was on top.  It was very good and was used more of a dipping sauce, which is what Little Caesar’s is known for.  I will definitely make this pizza again and I would highly recommend it to anyone to try making their own version.  Enjoy!! 

Week #20: Massachusetts - New England Wicked Chowdah Pizza

State:  Massachusetts

Massachusetts is home to the shot heard around the world, Paul Revere, the Boston Marathon, Sam Adams Beer, and of course, New England Chowder.  I originally thought of doing a Chowdah pizza when I first started this challenge, so I had to follow through on this state.  I researched how to make a traditional clam chowder specifically to Massachusetts.  I am a very patriotic person and Boston has always been a place that I have wanted to visit.  I look forward to visiting this state and soaking in all it has to offer. I hope I did you justice on this Wicked Chowdah!

Ingredients Needed:

Soup:

1 8 oz bottle of clam juice

1/4 lb (3) Yukon potatoes

1 tbsp of butter

1/3 cup of chopped onion

1/3 chopped celery with leaves

1 bay leaf - chopped

1/3 cup of rice or tapioca flour

1 can of chopped clams, drained and juice reserved for later

1/4 cup half and half

1/2 tsp of cayenne pepper or hot sauce

1 Pizza crust - Pre-made or from scratch

1/2 cup of Mozzarella cheese

Salt and Pepper to taste

Chowdah:

In a medium sauce pot, bring the clam juice and potatoes to a boil.  Reduce the heat to medium-low, cover and simmer until potatoes are tender.  Remove from heat.

Next, melt the butter in a large pot and add the celery, onion, and bay leaf.  Cook until onions are translucent and then add the flour. Stir mixture around for 2 minutes or so and slowly add in the reserved clam juice.  Add potatoes and juice mixture, clams, half & half, and hot pepper sauce or cayenne pepper. Cook chowder on simmer until all ingredients mix, stirring frequently.  Season chowder with salt and pepper to taste.

Meat:

Please see chowder section on how to cook clams.  For the bacon, add 1 tsp to a medium pan and cook the bacon on medium heat until brown on both sides.  Remove from heat and place bacon on a plate with a paper towel to drain excess grease.

Pizza:

Preheat oven to 400.  Cook crust for 5-8 minutes or until brown depending on the type of crust.  Take out of oven and with a ladle, start to add chowder on to the pizza crust.  Make sure that all of the ingredients in the chowder are spread out along the pizza crust.  Add a light layer of mozzarella cheese and bacon on top of the pizza.  Do not add too much of either, as you want to ensure the clam taste is still the highlight of the pizza.  Cook for 5-7 minutes or until cheese is melted and remove for oven.  Allow pizza to cool before eating.

Pairing: 

When pairing a beer with this pizza, I had to go with a classic beer company in Sam Adam's brewery.  I paired the seafood pizza with the Rebel IPA from Sam Adams.  The hops paired very well with the seafood.  There are other great breweries in Massachusetts, like Harpoon, Clown Shoes, Night Shift, and Slumbrew.  I have only tried Harpoon, but I am not too familiar with the other ones.  For a wine pairing, my wife suggests a white wine such as a Torrontes.

Learning Moments:

This is the first time I ever made a clam chowder and it turned out very good.  I am pushing the boundaries on making pizzas.  I really enjoy cooking and making pizzas with ingredients you normally would not think of using.  I feel like every pizza I am growing and learning how to make new dishes, challenging myself to learn more.  I love it and the pizza turned out excellent.  I hope you enjoy it!!

Week #18: Louisiana - Dirty Rice and Andouille Sausage Pizza

State:  Louisiana

I realize after typing up these blogs that I do not travel too often, but I am sure you already knew that.  Okay, so what I do know about Louisiana is New Orleans, gumbo, the Saints, LSU, Cajun and dirty rice.  So for this challenge, I decided to do a dirty rice pizza.  I thought it would be interesting to do, because how many pizzas have you ever had with rice on it?  Exactly!  Why not be different and creative on this one?  I do have to tell you that surprisingly, this pizza turned out very well.  I didn't know what to expect, but the rice actually tasted really good on the crust.  So I hope you try this challenge or help it inspire you to do something else. 

Ingredients:

Andouille Sausage: (Please note: I do not measure on spices.  This is a best guess estimate)

½ pound of ground sausage

Salt and pepper to taste

1 tsp of Garlic

1 tsp of Thyme

1 tbsp of Creole seasoning

¼ tsp of cayenne pepper

1 tsp of cumin

1 tsp of paprika

Dirty Rice:

1/2 cup of sweet or bell peppers – diced petite

1 can of petite tomatoes

1 tsp of cumin

1 tsp of minced garlic

1 tsp of paprika

1/2 tsp of Italian seasoning

1 cup of white Jasmine rice

1/3 cup of onion – diced

1 tbsp of Creole Seasoning (See below)

1 can of petite tomatoes

Creole Seasoning Mix:

1 tablespoons paprika

1 tablespoons salt

1 tablespoons garlic powder

½ tablespoon black pepper

½ tablespoon cayenne pepper

½ tablespoon dried leaf oregano

½ tablespoon dried thyme

Sauce:

1 can of tomato paste

2 tbsp of half & half

1 1/2 cans of water from tomato paste can

2 tbsp of Creole seasoning

1 tsp of red pepper

Salt & pepper to taste

1 Pizza crust

1 cup of freshly grated sharp cheddar cheese

Dirty Rice:

For the rice, I decided to cook the rice separately in a rice cooker to save some time.  Traditional dirty rice methods focus on cooking in broth and on a stove.  Since I was pinching time after work on a Friday night, I made the rice in a rice cooker.  In a large skillet or large sauce pot, heat 1 tbsp. of olive oil.  Once pan is warm, add in diced peppers and onions.  Cook the vegetables until the onions are translucent or soft.  Then add in 2 tbsp. of olive oil and add the rice.  Add the can of tomatoes and the seasonings.  Stir until all of the ingredients are mixed thoroughly.  Turn off heat and set aside.

Sauce Base for Pizza:

In a medium sauce pot, add the 1 can of tomato paste and water.  Turn on medium heat and cook until mixture becomes like a tomato sauce.  Once sauce is mixed well, add the creamer or milk and seasonings.  Cook until sauce is cooked and like a soup consistency.  Remove from heat and set aside.

Meat:

Andouille sausage is a staple in Cajun cooking, so it only made sense to make it from scratch.  In a medium pan, heat 1 tsp of canola oil until warm.  Add in ground sausage and cook thoroughly until all the meat is gray in color.  There should not be any pink coloring on the meat.  Add all seasonings and mix thoroughly. Set aside and allow meat to cool.

Pizza:

Here comes the fun part!  First, I would cook the crust for 5-8 minutes depending on whether it is pre-made or from scratch.  Take pizza out and add a ladle full of tomato sauce for the base of the pizza.  Apply the amount of sauce at your discretion.  Secondly, add the rice mixture on top of the sauce and evenly distribute the rice along the pizza.  The rice should cover the whole pizza.  Next, add the sauce all over the pizza.  Finally, add the cheese on top of the pizza and spread out thoroughly.  The cheese is to compliment the rice, but not to overpower it. 

Pairing: 

So for this pizza, I found a great beer by NOLA Brewing Co, which was the Mecha IPA.  NOLA’s IPA is a great beer brewed with a hoppy flavor, which made this pizza taste much better.  This is my first time tasting a beer from NOLA and I really enjoyed it.  When pairing a wine, a good robust red wine like a Pinot Noir or Merlot would be great for this.      

Learning Moments Section: 

I barely prepared going into this challenge.  I was originally going to do a NOLA broil, but I didn't have all of the cooking equipment.  Usually, a crab and crawfish boil consists of cooking everything with a big steaming pot and burner.   Unfortunately, I do not have this as of yet so I decided to do something else.  Off the fly, I have to say that I was very surprised how good it turned out.  When you look at the pizza, it doesn't appeal to the eye as much, but it highly appealed to our taste buds.   The spicy and rich flavors of the dirty rice and sausage, with the cheddar made this pizza very good.   Sometimes making something simple is the best way to do it versus being all complex.  Top Chef has taught me this as well. Cook something that you can kill, versus making something with technical or skill importance.  Hope you enjoy! 

Week #19: Maine - Lobster Roll Pizza

State: Maine

You have heard this a few times, but I have never been to Maine before and all I really know is that it's the home of the lobster. There is a lot more to Maine, but when you think of the state, you definitely think of eating buttery Lobster.  After doing some research, the most common lobster dish is the Lobster roll.  The Lobster roll is usually served on a hot dog bun and has thick pieces of lobster hanging out of it.  I have had one before, but it was from some dive here in Tampa.  In order to save money, I did a small gluten-free crust pizza.  So here is my salute to you Maine.  I hope I did your state well.   

Ingredients Needed:

2 Lobster tails (Suggest 3 tails)

1 small pizza crust 

1/2 cup of mozzarella cheese

1 tbsp & 2 slices of butter

2 tbsp of freshly chopped Italian Parsley

2 strands of diced green onions 

Mayo:

1 large egg yolk

1 tbsp of Dijon mustard

1 cup of canola oil

4 tsp of white wine vinegar

Salt and pepper to taste

1 tsp of cayenne pepper (optional)

Sauce:

The lobster roll is mixed with a mayo, so I made one from scratch!  Mayonnaise is very easy to make and you can alter it for someone who has food allergies.  First, combine the egg yolk only and mustard into a bowl.  Whisk together until well blended. Whisking constantly, add a thin stream of the oil until completely blended together.  The mayo should become thicker and it should be a thick consistency.  Whisk in the vinegar and add salt/pepper to taste.  To bring a little heat in, add 1 tsp of cayenne pepper. Stir together and set aside.

Meat:

This step of the process is the most crucial, as you never want to overcook lobster.  Once you do, it gets rubbery and loses its flavor.  You can cook lobster two different ways, which is to bake it or steam it.  I have a steamer, but I decided to bake it.  Preheat oven to 375 degrees.  In a baking pan, add 1 cup of water and lay both lobsters in.  See photo for reference.  When I purchased the lobsters, they already had the cut in the top of the shell.  If they do not, you will need to cut a slit down the top of the shell all the way down near the tail.  Once you do this, pull up on the meat to bring them closer up.  I actually did not do this step to the full extent, because I had another idea.  Take the 2 slices of butter and put inside the shell at the top.  The butter will melt throughout the lobster making it taste really good.  Cook the lobsters on 375 for 20-25 minutes.  The shells will turn orange pretty quickly, but you have to look at the meat to see if it is cooked thoroughly.  It should bubble up and look cooked, versus the gooey raw texture.  Once cooked, take out of oven and allow meat to cool.  

Once meat has cooled, remove from shell and cut into bite sized pieces.  If you only cooked 2 tails, you may want to cut a little smaller in size.  In a bowl, combine parsley, salt, pepper, and desired amount of mayo.  I did a smaller amount, just to ensure the taste of the lobster is not compromised.  Mix together and set aside.

Pizza:

The pizza is fairly easy to set up once you have the ingredients ready to go.  Preheat oven to 400 degrees.  Add a thin layer of olive oil on the crust and allow to bake for 5-6 minutes or until crust starts to brown.  This will depend on what type of crust you use.  If raw, you may want to allow 8-10 minutes for it to cook.  Take out of oven and add the remainder of butter to the crust.  This will give the crust a nice buttery flavor.  The butter should melt quickly, so spread it out thoroughly to ensure all areas are covered.  After adding the butter, place pieces of the lobster mixture on the crust and spread out accordingly so each slice will have meat.  Next, sprinkle additional parsley and add Mozzarella cheese on top.  Cook for 3-4 minutes or until cheese is melted.  

Pairing:

When pairing a drink with this pizza, it is always best to go with a light wine or beer.  I decided to go with an IPA for a beer.  When thinking of breweries in the state of Maine, Shipyard Brewing Company comes to mind.  Shipyard has produced some excellent beers over the years and I would recommend many of the great beers.  Shipyard makes a great Black IPA, or a copper IPA such as Monkey Fist.  For a wine, a great chardonnay would pair well with this pizza.  

Learning Moments:

Making the lobster roll pizza, I learned a few things.  First, whenever you make a lobster pizza of some sort, it is expensive.  Not to mention, you really have to get a big lobster with a large tail and claws to make anything bigger than a personal sized pizza.  I purchased two 5 oz tails at the store and after cooking them, it looked enough for two slices.  The key to this pizza is to spend the money and get a whole lobster, because the claws would really help add a lot more meat.  Secondly, I learned how to make my own mayonnaise, which is really good.  In this new venture, I realized that real mayo is not white.  It is yellow!  So when you eat mayo from Hellman's or one of the other brands, they add an emulsifier to make it a white color.  Insert the "More You Know" theme song here. LOL.  Overall, this was a great tasting pizza.  You cannot go wrong with buttery crust and chunks of lobster.  Yum!  Hope you enjoy!