lobstertail stuffed pizza

In technique on October 11, 2012 at 10:34 pm

that’s what i’m calling this dinner for its resemblance to the famous lobstertail pastry found in boston’s north end.

i started by cooking up the filling – mushrooms, kale, and garlic (and onion, if i had had any!). of course, you can use whatever fillings you like. i was trying for something healthy so i didn’t feel bad about eating lots of crust!

next, cut the dough like so:

make sure you roll it pretty thin because if the bottom is too thick it might not cook all the way through.

i started stuffing it with a thin layer of mozzarella cheese, some sun-dried tomatoes, and cubes of tofu.

after that, on went the cooked topping and a little more mozz.

then start from the top and fold the pieces in like your braiding them. if they don’t stick together, use a toothpick. you could shake some parmesan over the top, too, if you’d like. also note how i tucked the top and bottom pieces in to keep the filling from falling out.

i baked it at 450 degrees for 10 or 12 minutes… until it’s brown on top and bubbling a little. (don’t forget to remove the toothpicks before serving!)

pizza baking tip: have i mentioned this before? since i don’t have a pizza stone, i approximate it by preheating a cookie sheet in the oven. i form the pizza itself on a silpat, and do a fancy maneuver to slide the silpat (and pizza) on to the hot cookie sheet before it goes in the oven. this helps make the bottom crust super crunchy.


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