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.