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1
Mix first four ingredients and let rise for hour.
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2
Add the next three ingredients to above, then add enough all purpose flour to bring dough together into a smooth, soft, but not sticky dough.
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3
Let sit out 1 hour.
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4
Put in oiled bowl.
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5
Cover.
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6
Refrigerate overnight.
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7
Use the next day.
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8
In boiling salted water, blanch the lobster for seven minutes, then shock it in an ice bath.
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9
Remove the head for the lobster cream sauce.
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10
Remove the lobster meat and dice it into halfinch pieces.
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11
Split the lobster body in half and by half again.
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12
Place the body in a saucepan and then cover it with the cream.
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13
Add the parsley and the tomato and peppercorns.
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14
Slowly simmer cream, reducing it by half.
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15
Remove cream from heat and strain.
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16
Grate the parmesan and the ricotta salada cheese.
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17
Slice shallots and garlic, and cook slowly in olive oil till translucent.
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18
Preheat oven to 450 degrees.
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19
Divide pizza dough into five ounce portions, gently rolling into balls.
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20
Using a small rolling pin, gently roll the pizza dough on a lightly floured surface to an 11 inch circle.
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21
Place the dough on a floured pizza peel or flour the back of a small sheet pan and place the dough on that.
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22
In a small bowl, place the lobster pieces.
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23
Ladle two ounces of the lobster cream into the bowl.
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24
Sprinkle the dough with both cheeses.
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25
Add lobster and cream.
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26
Sprinkle shallots and garlic and some of the olive oil on top.
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27
Sprinkle with the scallion rounds.
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28
Bake on the bottom of a hot oven, dusted with semolina or flour, or on a pizza stone that has been preheated.
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29
Bake until the pizza is golden brown and crisp on the bottom
