Red Lobsters, Lobster Pizza Recipe

1 flour tortilla (per pizza)
Land O’ Lakes Roasted Garlic Butter Spread
2 tablespoon grated Parmesan cheese
4 ounces drained roma tomatoes (approx. 2-3 tomatoes), diced into 3/8″ pieces
2 tablespoons fresh basil, cut in 1/8″ julienne strips
2 ounces lobster meat, cut in 1/2″ ñ 3/4″ chunks
1/2 cup Italian six-cheese blend

Heat oven to 450 degrees. Lightly brush entire topside of tortilla with garlic butter (edge to edge). Sprinkle Parmesan cheese over the garlic butter. After draining the diced tomatoes, sprinkle them evenly over Parmesan cheese.

Wash the basil 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.