LOBSTER PIZZA From: Sweet_Nancy 1(10 inch) flour tortillas (per pizza) 1ounce Land O Lakes roasted garlic butter with oil 2tablespoons grated fresh parmesan cheese 4ounces drained roma tomatoes, diced 3/8-inch (approx. 2-3 tomatoes) 2tablespoons fresh basil, cut in 1/8-inch julienne strips 2ounces lobster meat, cut in 1/2-inch - 3/4-inch chunks 1⁄2cup shredded Italian cheese blend DIRECTIONS Heat oven to 450°F. Lightly brush entire topside of tortilla with garlic butter (edge to edge). Sprinkle two tablespoons Parmesan cheese over the garlic butter. After draining the diced tomatoes, sprinkle evenly over Parmesan cheese. To julienne the basil, wash it and shake off excess water. Pick off leaves and stack on top of one another. Using a chef's knife, cut into 1/8" strips. Do not chop. Sprinkle evenly over the diced tomatoes. Make sure lobster meat is cut into 1/2" - 3/4" chunks. Portion lobster meat, drain it unless it's fresh off the tail and then sprinkle it evenly over the tomatoes. Sprinkle the Italian six-cheese blend evenly over the diced tomatoes. Refrigerate until ready to cook. Brush a pizza pan lightly with vegetable oil and sprinkle lightly with ground black pepper and kosher salt. (This prep is essential!). When oven is ready, place pizza on pan and cook approximately four to five minutes. Remove from pan and cut into eight wedges. Squeeze fresh lemon over pizza for extra flavor and serve. Chef's Tip: Be sure you DRAIN the tomatoes and the lobster meat before sprinkling them over the pizza shell. Otherwise your pizza will turn out soggy.