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Lobster, Zucchini and Corn Pizza

Lobster, Zucchini and Corn Pizza
  

This pizza is more of a savory dinner tart than a traditional pizza, since the bottom layer is basically a shallow quiche-like custard of eggs, cheese, vegetables and onions. Also, this recipe is typical of how I cook on a daily basis: making stuff up based on what's in the kitchen, my current whims and Elise's requests, rather than working from recipes (which have the nasty habit of demanding ingredients I don't have on hand).

EoMEoTE #10
Again the host
(who likes to boast
of eggs on toast)
has picked a theme
of which, it seems,
I don't know beans!
I made a dish...
It was delish...
It had eggs (a quiche)
and it had 'toast' (sheesh!)
I wrote a rhyme
that sounds just fine
and Seusslike, a little...
but now for my riddle:
When, in what post,
will our brilliant host,
(who does so like toast!)
move on, like most,
from childhood fare
for her monthly dare
to bloggers out there
to try once again
(perhaps with a grin)
to dream up a post
using eggs on toast?

Our wonderful neighbors Kit and Carrie had a spectacular lobster feast Sunday night to celebrate Carrie's sister and nieces' visit from the West Coast. Unfortunately, Elise was under the weather and unable to attend and Carrie generously sent me home with a whole baked stuffed lobster and a couple of portions of their versions of corn salad and coleslaw for the invalid. Last night, the recovered Elise requested a pizza, and since my pizzas are usually constructed out of what's available in the refrigerator at the moment, the meat from the lobster became the focus of this version.

Using up zucchini is always part of August cooking in Maine so I also had a good measure of shredded zucchini to use up (I had prepared too much for the zucchini rutabaga cakes posted a couple of days ago). This somehow suggested to me a shallow zucchini and spinach quiche in the pizza shell, topped with the lobster and a couple of other items -- including some leftover corn cut from cobs.

The result was a summery one-dish meal on a slice, incorporating a whole range of good local produce, which I served with the leftover portions of Kit and Carrie's salads and a bottle of Pinot Grigio. Thanks Kit and Carrie!

Meat from a 1-1/4 lb lobster, cooked, bite-sized pieces
2 C shredded zucchini
1/2 tsp salt
1 C baby spinach leaves, chopped
1/2 Vidalia onion, sliced thin, slices halved
1/2 C Gruyere cheese, shredded
1/4 C Parmeggiano Reggiano, shredded
1 Chorizo sausage
corn kernels, cut from 4 cooked ears
1 clove garlic, minced
1 tsp cognac
1/2 cup sour cream
3 eggs, beaten
1/4 tsp nutmeg
salt, hot sauce to taste
1/3 C oregano, minced
1 small tomato, cut in 8 thin slices
4 scallions, cut in threads
1 pizza dough recipe (See Pizza Basics for procedure, dough recipe, etc.)

Simmer the sausage in water about 10 minutes, turning occasionally, until fully cooked; then cut in 16 thin slices. If there is remaining sausage, chop.

Mix the zucchini with the 1/2 teaspoon salt and place in a colander over a bowl for 30 minutes. Press as much liquid from the zucchini as possible.

Mix the zucchini, spinach, oregano, Gruyere cheese, onions, sour cream, garlic, cognac, eggs, nutmeg and half the corn. Season to taste.

Form the pizza shell with an extra thick (high) crust around the perimeter. Allow it to rise 30 minutes, then spread the zucchini mixture over it. Bake in a preheated 450º oven on a stone 12 minutes. Scatter on the Parmeggiano Reggiano, then arrange the lobster, tomato and sausage on the pizza. Scatter on the remaining corn kernels and half the scallion threads, lower the oven temperature to 400º and bake another 12 minutes on the stone. The quiche base should be set and the crust starting to brown when it's done. Garnish with the remaining scallion threads, cut in wedges and serve.

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Comments

It's only recently that I've "discovered" your blog. The food and the images are fantastic! Your poem is wonderful!

Lobster on pizza. You torturer.

Pssssst. Tag. You're it.

The pizza looks great. I was trying to think of a poem, but can't outdo yours.

Lobster in my house never makes to the next day, so I probably won't get to taste it on pizza unless I'm out.

Hi Stephen,
Lovely combination of ingredients and great shot! Absolutely mouth watering...I might have to do it without the lobster though as it is ridiculously expensive over here in Munich. But then again isn't it about being creative anyway ;)

Stephen,
Dinner at my Aunti's house was a delicious hoot. They set a fine table, too. The stuffed lobster leftovers turned into "pizza extraordinare" sounds just like that. E is a lucky women. I'd wash dishes for you if I got fed like that!!! It was a pleasure to have met you and E, along with all those zany others!! Dana

whoa... damn boy. geeshk. this sounds really really good. ummm, i think that's an understatement...

so is that what Quiche rhymes with??? BRILLIANT!

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