1 flour tortilla (per pizza)
Land O' Lakes Roasted Garlic Butter
Spread
2 tablespoon grated Parmesan cheese
4 oz. well-drained roma tomatoes (approx.
2-3 tomatoes) diced 3/8"
2 tablespoons fresh basil cut in 1/8"
julienne strips
2 oz. lobster meat cut in 1/2" - 3/4"
chunks
1/2 cup Italian six-cheese blend
Heat oven to 450F. Lightly brush entire topside
of tortilla with
garlic butter (edge to edge). Sprinkle two tablespoons
Parmesan cheese
over the garlic butter. After draining the diced
tomatoes, sprinkle
evenly over Parmesan cheese.
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.
Make sure lobster meat is cut into 1/2" - 3/4"
chunks. Portion
lobster meat, drain it and then sprinkle it evenly
over the tomatoes.
Sprinkle the Italian six-cheese blend evenly over
the diced tomatoes.
Refrigerate until ready to cook.
Brush a pizza pan lightly with vegetable oil and
sprinkle lightly
with ground black pepper and kosher salt. When
oven is ready, place
pizza on pan and cook approximately four to five
minutes. Remove from
pan and cut into eight wedges. Squeeze fresh lemon
over pizza for
extra flavor and serve.