Between the storm and Covid-19, we aren’t getting out much. Maria asked for one of my homemade pizzas, and I was happy to oblige. I went out to the food co-op and got some organized white pizza dough.

Thanks to the pandemic I’m cooking more and more and liking it a lot. Again.

I thawed some lobster chunks I bought in Saratoga. I sauteed some asparagus heads. When the dough was at room temperature, I baked the crust for 15 minutes at 425 degrees.

Then, at dinner time, I sauteed a dozen asparagus heads, sliced some fresh mozzarella cheese.

I took the baked crust out of the oven and brushed virgin olive oil around the edges, and then spread fresh tomato sauce, then put down the cheese, then the asparagus, and overlaid it with chunks of fresh lobster (I’m out of pine nuts).

I put the pie back into the oven, this time at 465 degrees, and baked the pie for 14 minutes.

The photo is of the lobster pizza before I baked it, when it came out the cheese had melted.

Maria loved it and so did I. I wish the crust was a bit thinner, but I’m usually too impatient to roll it enough. The asparagus flavor worked well with the lobster.

I’m glad to be making pizza again. Given the state of the pandemic, it will be a useful thing to do.