Island Pie
Island Pie
- Level: Easy
- Yield: 4 to 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 851
- Total Fat
- 64
- Saturated Fat
- 10
- Carbohydrates
- 50
- Dietary Fiber
- 9
- Sugar
- 5
- Protein
- 23
- Cholesterol
- 125
- Sodium
- 957
- Total: 45 min
- Active: 20 min
- Level: Easy
- Yield: 4 to 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 851
- Total Fat
- 64
- Saturated Fat
- 10
- Carbohydrates
- 50
- Dietary Fiber
- 9
- Sugar
- 5
- Protein
- 23
- Cholesterol
- 125
- Sodium
- 957
- Total: 45 min
- Active: 20 min
Ingredients
Roostica Pizza Sauce:
One 28-ounce can San Marzano tomatoes
1/4 cup extra-virgin olive oil
2 teaspoons ground pepper
2 teaspoons sea salt
1/4 cup fresh basil leaves, torn
Basil Parsley Chimichurri:
1 cup fresh basil leaves
1 cup olive oil
1 cup fresh oregano leaves
1 cup fresh parsley leaves
1/4 cup red wine vinegar
1 tablespoon lemon juice
4 cloves garlic
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Island Pie:
10 ounces pizza dough, rolled into a ball
All-purpose flour, for dusting
2 tablespoons grated Pecorino Romano
1 tablespoon fresh garlic, chopped
1 teaspoon dried oregano
4 ounces Stock Island spiny lobster tail, poached and chopped
4 ounces shrimp, chopped
4 ounces squid, poached
2 ounces clams, cooked
Extra-virgin olive oil, for drizzling
Directions
Special equipment:
a pizza stone; a pizza peel- For the pizza sauce: Work the tomatoes through a food mill into a large bowl. Mix in the oil, pepper and salt. Gently stir in the basil.
- For the chimichurri: In the bowl of a food processor add the basil, oil, oregano, parsley, vinegar, lemon juice and garlic, and process until the mixture achieves a rustic, chunky texture. Season with salt and pepper.
- For the pizza: Place a pizza stone in the oven and preheat to 550 degrees F for at least 20 minutes.
- Stretch the dough into a 10-inch round disk on a floured pizza peel. Spread 4 ounces of the pizza sauce evenly onto the dough and sprinkle the Pecorino Romano, garlic and oregano over the top. Dress with the lobster, shrimp, squid and clams and a drizzle of olive oil.
- Slide the pizza from the peel onto the pizza stone and bake until bubbly and golden brown, 2 to 5 minutes. Top the cooked pizza with 2 ounces of the chimichurri, then slice and serve.
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