I love pizza. I love all incarnations of pizza. But my absolute favorite will always be a thin crispy crust. Keep in mind the thickness of your dough when making these croquettes. Since my dough recipe is a light, thin, airy finished product, I made my croquettes smaller than usual and cut then in half.
Thank you to my lovely hand model!
I used a combination of two cheeses for this recipe, fontina and edam. Fontina is a cow's milk wonderful melting Italian cheese that always perfectly accents any pizza. Edam is a Dutch cheese that when smoked provides a wealthy rich depth of flavor. The smokiness of the cheese perfectly balances out the overall flavor profile of this pizza.
Thin & Airy Dough & Sliced Fontina Cheese
Plum Tomato Sauce
Thick-cut Smoked Bacon
Shredded Applewood Smoked Edam Cheese
Lobster Croquette Pizza
For the Lobster Croquette:
1 1/4 lb Florida lobster tail meat
1 cup fresh bread crumbs
1 tbs olive oil mayo
1 garlic clove - minced
3 chives - minced fine
1/4 tsp dried oregano
1/4 tsp dried marjoram
1/4 tsp ground coriander
1/4 tsp orange peel
1 cup Cuban cracker meal
In a saucepan, heat enough water to cook the lobster meat. Bring the water to just under the boil, about 200 F. In a glass bowl, prepare an ice bath (water & ice). Cook the lobster meat for 3 minutes. Remove to the ice bath.
Finely process the lobster meat in a food processor.
In a glass bowl, combine the lobster meat, eggs, fresh bread crumbs, mayo, chives, garlic & spice mix. Mix well. Place in a covered container and fridge overnight.
Heat the peanut oil to 350 F. Remove croquette mix from fridge 25 minutes prior to use. Using a tablespoon, scoop 1 tbs of mix and form into a small ball. Add the Cuban cracker meal to a bowl. Coat each croquette in the cracker meal. Drop into the oil and fry to a golden brown.
Voila! Nice and simple.
That's it for now...till we exchange a few words again...Peace!