Lobster and caviar pizza
Makes one 30cm (12 inch) pizza

Coarse semolina for dusting
1 qty pizza dough (see John’s video below)
1 1/2 fl oz (45ml) shellfish glaze (page 20 of Johns book)
1 1/2 oz (40g) mascarpone cheese
1 small raw lobster tail, peeled and thinly sliced
1 tablespoon of baby capers
2 tablespoons pitted green olives
3 tablespoons thinly sliced eel (I prefer to leave this out)
1 oz (25g) grated mozzerella cheese
Grapeseed oil, for deep frying
2 1/4 oz (60g) cleaned baby calamari cut into rings
1/3 cup conrflour
1 large handful of watercress sprigs
2 tablespoons lemon dressing (page 28 Johns book)
2 tablespoons good quality caviar

Place a pizza stone in the oven and pre-heat to 500F (250C)

Lightly dust your workbench with semolina, then roll out the dough into a 12 inch round (30cm) place on a pizza tray and prick all over with a fork (dock it). Spread the shellfish glaze over the base, then top with dollops of mascarpone, lobster, capers, olives, smoked eel and grated mozzarella in that order. Place on the pre-heated stone and bake for 5-8 minutes, or until the base is golden or crisp.

Meanwhile heat the oil to 350F (180C) or until a cube of bread dropped in the oil browns in 15 seconds. Dust the calamari in cornflour, shaking off the excess, then deep fry for 30 seconds, or until golden and crisp. Drain on paper towel and season to taste.

Remove pizza from the oven. Toss the watercress sprigs with the lemon dressing and scatter over the pizza, then top with the fried calamari, sprinkle with the caviar and serve.

Fig & Gorgonzola Pizza
Makes one 30cm (12 inch) pizza

Coarse semolina for dusting
1 qty pizza dough (see John’s video above)

1 1/2 fl oz (45ml) Bechemel sauce
1 1/2 oz (40g) gorgonzola cheese
1 oz (25g) grated mozzerella cheese
1 small raw lobster tail, peeled and thinly sliced
2 tablespoons of chopped flat leaf parsley
3 medium sized figs
6 thin slices of proscuitto
Balsamic vinegar to drizzle
Pecorina Cheese to finish

Place a pizza stone in the oven and pre-heat to 500F (250C)

Lightly dust your workbench with semolina, then roll out the dough into a 12 inch round (30cm) place on a pizza tray and prick all over with a fork (dock it). Spread the bechemel sauce over the base, then top with dollops of gorgonzolla cheese, parsley, and the grated mozzarella in that order. Place on the pre-heated stone and bake for 5-8 minutes, or until the base is golden or crisp.

Remove pizza from the oven. cut the pizza into 6 pieces. Place quartered figs quickly onto the pizza followed by the proscuitto slices. Using a microplane, grate fresh pecorino cheese over the pizza and then drizzle with a little balsamic vinegar. and serve.



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