Lobster Pizza with Mushrooms, Spinach, and Gouda

We know, pizza is cheap, lobster is expensive, and never shall the two meet. Or should they? We tried it on a whim when we had leftover lobster from a dinner party, and it’s become one of those recipes we actually make again.

This recipe couldn’t be any easier, and we’re all for getting store-(or restaurant)-bought pizza dough. Sauté some onions and mushrooms until they’re soft, add spinach until it wilts. Next, it’s time to preheat your oven to 450°F and get your pizza stone (or baking sheet) ready. If you don’t have a pizza peel, don’t worry. Just sprinkle some cornmeal on a piece of parchment paper, slide the parchment onto the baking sheet, and you’re good to go. Roll out your pizza dough into a 10-12 inch round, place it on the parchment paper, and let it rest for a few minutes.

Spread the vegetables on your pizza dough with chunks of lobster and a mix of gouda and mozzarella. The gouda adds a nutty flavor that complements the lobster without competing with it.

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Bake it at 450°F until the crust is golden and the cheese bubbles. The lobster warms through without getting tough, and you end up with something that tastes much more sophisticated than the effort required.

Is it expensive? A little bit. Is it worth making when you want pizza but also want to feel a little fancy? Also yes. Sometimes you just want lobster on your pizza, and there’s nothing wrong with that.

Step by Step Guide to Making Lobster Pizza

1. Sauté the vegetables

In a skillet over medium heat, warm the olive oil.

Add the chopped onion and cook until soft, about 3–4 minutes.

Add the mushrooms and cook until lightly browned, another 4–5 minutes.

Add the spinach and stir just until wilted. Remove from heat and set aside.

2. Prepare your oven and dough

Preheat the oven to 450°F (230°C).

If using a pizza stone, place it in the oven as it preheats.

Sprinkle cornmeal on a sheet of parchment paper.

Stretch or roll the dough into a 10–12 inch round and place on the parchment. Cover with a kitchen towel and let rest for 5–10 minutes.

3. Assemble the pizza

Spread the sautéed mushroom and spinach mixture evenly over the dough.

Scatter the chopped lobster on top.

Sprinkle with Gouda and mozzarella.

4. Bake

Slide the pizza (on the parchment) onto the stone or baking sheet.

Bake for 18–20 minutes, or until the crust is golden and the cheese is bubbling.

5. Serve

Let cool slightly, slice, and serve warm.

Lobster Pizza FAQ

Can I use frozen lobster meat?
Yes, just be sure to thaw it thoroughly and pat dry before using. Excess water will make the pizza soggy.

What kind of dough works best?
Any reliable pizza dough will do. Store-bought works fine, but homemade dough gives better texture.

Can I make this ahead?
You can prep the toppings ahead of time, but assemble and bake just before serving.

What can I substitute for Gouda?
Fontina or Monterey Jack will work, or you can add more mozzarella.

Can I make this gluten-free?
Yes, just use a gluten-free pizza crust. All other ingredients are naturally gluten-free.

How do I reheat leftovers?
Use a skillet or oven at 350°F to re-crisp the crust. Avoid microwaving if possible.

Lobster Pizza with Mushrooms, Spinach, and Gouda

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• Author: Honest Cooking Magazine
• Total Time: 35 minutes
• Yield: 1 large pizza 1x

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Description

Imagine biting into a crispy crust loaded with succulent lobster meat, melted gouda cheese, and wilted spinach. It’s a decadent treat that’s perfect for a special occasion, or even just a regular weeknight dinner if you’ve got some leftover lobster just laying around.

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Ingredients

Scale 1x2x3x

1 tablespoon olive oil

3 tablespoons finely chopped onion

1 cup sliced mushrooms

2 cups fresh spinach leaves

1 ball pizza dough (store-bought or homemade)

Cornmeal, for sprinkling

1 cup cooked lobster meat, chopped

1 1/2 cups shredded Gouda cheese

1/2 cup shredded mozzarella cheese

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Instructions

1. Sauté the vegetables

• In a skillet over medium heat, warm the olive oil.

• Add the chopped onion and cook until soft, about 3–4 minutes.

• Add the mushrooms and cook until lightly browned, another 4–5 minutes.

• Add the spinach and stir just until wilted. Remove from heat and set aside.

2. Prepare your oven and dough

• Preheat the oven to 450°F (230°C).

• If using a pizza stone, place it in the oven as it preheats.

• Sprinkle cornmeal on a sheet of parchment paper.

• Stretch or roll the dough into a 10–12 inch round and place on the parchment. Cover with a kitchen towel and let rest for 5–10 minutes.

3. Assemble the pizza

• Spread the sautéed mushroom and spinach mixture evenly over the dough.

• Scatter the chopped lobster on top.

• Sprinkle with Gouda and mozzarella.

4. Bake

• Slide the pizza (on the parchment) onto the stone or baking sheet.

• Bake for 18–20 minutes, or until the crust is golden and the cheese is bubbling.

5. Serve

• Let cool slightly, slice, and serve warm.

Notes

f you don’t have a pizza stone, bake the pizza on a heavy-duty baking sheet.

Leftover cooked lobster from steamed tails or claws works well here.

To avoid sogginess, don’t overload with spinach—just enough to wilt and flavor.

Try smoked Gouda for extra depth.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Courses, Pizza
• Method: Oven Baking
• Cuisine: American-Italian, Italian, Italian-American

Nutrition

• Serving Size: 2 slices
• Calories: 305
• Sugar: 2g
• Sodium: 496mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 21g
• Cholesterol: 52mg

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