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Lobster Naan Pizza with Tomatoes, Asparagus, and Cheddar Cheese
2018-05-07
https://www.metro.ca/userfiles/image/recipes/pizza-naan-homard-tomates-cheddar-10750.jpg
PT20M
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Spread the pesto on the naan breads, then add the shredded cheese, fresh tomatoes, and asparagus tips.Cook in the oven at 350°F for 15 to 18 minutes. Broil if necessary.While it cooks, prepare the asparagus garnish. With a peeler, cut the tips of asparagus into long, thin ribbons.Put in a bowl and add the remaining ingredients: tarragon, olive oil, garlic, lemon juice, maple syrup, sambal, salt and pepper. Mix and set aside.When the pizzas are cooked, top with large chunks of the lobster meat.Add the marinated asparagus and serve immediately.Source: Cuisine estudiantine - Maude Bergeron
4
3
2
5
1
pizza:
4 naan bread
1 1/2 lb lobster meat
1/4 cup (60 mL) sun-dried tomato pesto
2 cups (500 mL) shredded cheddar cheese
1 1/2 cup (375 ml) cherry tomatoes, halved
tips from a bunch of asparagus
asparagus garnish:
remaining stems of the asparagus
2 Tbsp. (30 mL) tarragon, minced
1 Tbsp. (15 ml) extra virgin olive oil
1 clove of garlic, finely chopped
juice of half a lemon
1 tsp. (5 mL) maple syrup
1/2 tsp. (2 1/2 ml) sambal oelek
salt and pepper
Lobster Naan Pizza with Tomatoes, Asparagus, and Cheddar Cheese
4
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME
Ingredients
-
pizza:
-
4
naan bread
-
1 1/2 lb
lobster meat
-
1/4 cup
(60 mL)sun-dried tomato pesto
-
2 cups
(500 mL)shredded cheddar cheese
-
1 1/2 cup
(375 ml)cherry tomatoes, halved
-
tips from a bunch of asparagus
-
asparagus garnish:
-
remaining stems of the asparagus
-
2 Tbsp.
(30 mL)tarragon, minced
-
1 Tbsp.
(15 ml)extra virgin olive oil
-
1
clove of garlic, finely chopped
-
juice of half a lemon
-
1 tsp.
(5 mL)maple syrup
-
1/2 tsp.
(2 1/2 ml)sambal oelek
-
salt and pepper
Preparation
Spread the pesto on the naan breads, then add the shredded cheese, fresh tomatoes, and asparagus tips.
Cook in the oven at 350°F for 15 to 18 minutes. Broil if necessary.
While it cooks, prepare the asparagus garnish. With a peeler, cut the tips of asparagus into long, thin ribbons.
Put in a bowl and add the remaining ingredients: tarragon, olive oil, garlic, lemon juice, maple syrup, sambal, salt and pepper. Mix and set aside.
When the pizzas are cooked, top with large chunks of the lobster meat.
Add the marinated asparagus and serve immediately.
Source: Cuisine estudiantine - Maude Bergeron
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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