| 1 |
Heat oven to 450°F. |
| 2 |
Lightly brush entire topside of tortilla with garlic butter (edge to edge). |
| 3 |
Sprinkle two tablespoons Parmesan cheese over the garlic butter. |
| 4 |
After draining the diced tomatoes, sprinkle evenly over Parmesan cheese. |
| 5 |
To julienne the basil, wash it 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. |
| 6 |
Make sure lobster meat is cut into ½" - ¾" chunks. Portion lobster meat, drain it and then sprinkle it evenly over the tomatoes. |
| 7 |
Sprinkle the Italian six-cheese blend evenly over the diced tomatoes. |
| 8 |
Refrigerate until ready to cook. |
| 9 |
Brush a pizza pan lightly with vegetable oil and sprinkle lightly with ground black pepper and kosher salt. |
| 10 |
When oven is ready, place pizza on pan and cook approximately four to five minutes. |
| 11 |
Remove from pan and cut into eight wedges. |
| 12 |
Squeeze fresh lemon over pizza for extra flavor and serve. |
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