Island Pie

Recipe courtesy of Roostica Wood-Fire Pizzeria

Show: Pizza Masters

Episode: Grandpa's Postcard

Island Pie

Name: Island Pie
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 to 5 servings
Ingredients: 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; 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; 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

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Level: Easy

Total: 45 min
Active: 20 min

Yield: 4 to 5 servings

Level: Easy

Total: 45 min
Active: 20 min

Yield: 4 to 5 servings

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

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Roostica, Key West, FL

My Private Notes

Show: Pizza Masters

Episode: Grandpa's Postcard

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Island Pie

Roostica Pizza Sauce:

Basil Parsley Chimichurri:

Island Pie:

Special equipment:

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