Fournos Lobster Pizza with
Garlic Cognac Mushrooms

Yield: 4 servings

Ingredients

• Pizza dough, rolled out to 12 inch diameter
• 1 cooked Maine lobster tail
• 1 cup sliced crimini mushrooms
• 12 sun dried tomatoes
• 8 ounces fresh mozzarella sliced thin
• 2 tablespoons olive oil
• 1 teaspoon garlic puree
• 1/8 cup cognac
• 1 teaspoon Parmigiano, grated
• 1/2 cup fresh arugula
• 1 teaspoon butter
• 1/8 cup Chardonnay
• Juice of 1 lemon

Instructions

1. In a hot sauté pan with a little olive oil sauté mushrooms with garlic puree until caramelized.
2. Deglaze with Cognac.
3. Add butter, and then lobster with tomatoes and Chardonnay; salt and pepper to taste
4. Spread on dough and cover with fresh mozzarella and sprinkle granulated garlic on top.
5. Place in 400 degrees F oven for 5 minutes.
6. Remove from oven and sprinkle with Parmigiano and fresh arugula.
7. Squeeze juice of one lemon on top.

Attribution

Chef Ivan Flowers, Fournos Restaurant, Flagstaff and Sedona, Arizona