Description
A restaurant-worthy lobster flatbread featuring sweet lobster tossed in lemony garlic oil, creamy burrata, and crunchy pistachios. Ready in under 20 minutes.
Ingredients
Units
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For the Garlic Scampi Oil:
- 1/4 cup extra virgin olive oil
- 3 large cloves garlic, grated
- 1/2 teaspoon fine kosher salt
- 1/4 teaspoon crushed red pepper
- 1/8 teaspoon black pepper
- 1/2 teaspoon lemon zest
For the Pizza:
- 1 flatbread pizza crust (approximately 10x7 inches or 2 stonefire naan crusts)
- 6-8 ounces lobster meat, diced into 1/2-inch chunks (about 2 tails)
- 1/2 cup parmesan cheese, grated, divided
- 8 ounces burrata cheese
- 3 tablespoons pistachios, toasted and roughly chopped
- 8-10 fresh basil leaves
- Olive oil for brushing pan
Instructions
- Make the garlic scampi oil: Grate garlic into olive oil. Stir in salt, crushed red pepper, black pepper, and lemon zest. Set aside.
- Prep the lobster: Dice lobster meat into 1/2-inch chunks. Toss with 3 tablespoons of the garlic scampi oil and a pinch of salt. Set aside to marinate while the oven heats.
- Assemble the pizza: Preheat oven to 450°F. Brush a sheet pan lightly with olive oil and place flatbread on top. Top crust with 1/3 cup parmesan, then distribute marinated lobster evenly, drizzling any remaining oil from the bowl over the pizza. Sprinkle with remaining parmesan.
- Bake: Bake for 6-8 minutes until lobster is cooked through and crust is golden.
- Add burrata and broil: Remove from oven and switch to broil. Tear burrata into chunks and distribute over pizza. Return to oven and broil for 2-3 minutes until cheese is bubbly and crust is crispy.
- Finish: Let pizza cool for 2 minutes. Top with fresh basil leaves, toasted pistachios, and a drizzle of remaining garlic scampi oil.
Notes
- Lobster options: Two 4-oz lobster tails, frozen lobster chunks, or langoustine tails from Costco all work beautifully. For pre-cooked lobster: Add to pizza after 4 minutes of baking to prevent overcooking.
- Want more garlic oil? Double the scampi oil recipe! It's fantastic for dipping the crust. For the full sauce recipe with storage tips, see my Garlic Olive Oil Sauce for Pizza.
- Crust alternatives: Naan, store-bought pizza dough, or even pita bread work here. If using raw pizza dough, par-bake for 5 minutes before adding toppings.
- Storage: Best served immediately. Leftover pizza can be refrigerated and reheated in a 400°F oven for 5 minutes, but the burrata won't have that same fresh creaminess.
- Prep Time: 10
- Cook Time: 10
- Category: Easy Recipe
- Method: oven baked
- Cuisine: Italian, American
Nutrition
- Serving Size: 1 pizza
- Calories: 715
- Sugar: 2.8 g
- Sodium: 1532.9 mg
- Fat: 48 g
- Carbohydrates: 8.9 g
- Protein: 65.2 g
- Cholesterol: 96.9 mg