About a month ago I mentioned that the pizza of my dreams is found on the island of Bequia…Mac’s Lobster Pizza. Today(Nov.13) the New York Times travel section is all about the islands of the Caribbean with a focus and pictures of Bequia. Our first time to the island was about 25 years ago, before there was even an airport there. We bare boated from St Lucia south through the Grenadines and anchored in Admiralty Bay. A boatboy named Jolly Joseph rowed out to greet us and help us find a suitable anchorage, and then he continued to row out a couple of times a day offering us fresh fish, ice, and taking away our garbage. It’s a tiny island and just about every place on the island can be reached in an hour’s walk. Little shacks serve wonderful dishes like callalou soup,lobster,conch fritters and banana everything. We have returned to this little spot in paradise several times, and a lot of things have changed; there is now an airport so a boat is no longer the only way to visit, there are many more cruise ships plopping day trippers in Port Elizabeth, and sadly, Jolly Joseph is gone. (and that is truly a sad story) But the charm of the place still is there and so is Mac’s Pizzeria. This is basically the recipe for Mac’s pizza, except that I changed it by using a different crust that I like (based on Andrea Muglniani’s recipe) and using fresh herbs rather than dry as well as fresh tomato sauce. I have included directions for baking the pizza using a wood burning pizza oven as well as a stove oven.
Makes one pizza
1 package dry yeast (1 teaspoon)
1 cup warm water
1 teaspoon salt
1 teaspoon olive oil
4 cups OO flour, plus extra for working the dough
1. Sprinkle 1/2 cup warm water with yeast and let sit for about 5 minutes.
2. Put the flour and salt in a large bowl and add the yeast and water plus the remaining water and continue to stir.
3. Stir until the dough looks sort of “shaggy” and then drizzle with oil and keep stirring to incorporate all ingredients.
4. Knead until elastic (10-15min) and form into a ball.
5. Place dough in bowl and rest until it doubles in size. (about 30 min) Divide into about 4 balls.
6. Punch dough ball down and shape into a 10 inch pizza.
7. If you are using a pizza oven, sprinkle a little flour on a pizza peel and shape the pizza on that surface. If you are using a conventional oven shape the pizza on a baking sheet or pizza stone that fits your oven.
4 ounces mozzarella, shredded
4 ounces Italian Fontina, shredded
2 tablespoons Parmesan, grated
1 1/2 to 2 cups raw lobster, sliced into ultra thin coins (If you partially freeze the lobster, this is easier to accomplish)
4 slices crispy bacon, chopped into small pieces(If you are using a wood burning oven, don’t crisp the bacon; use almost raw bacon)
1/2 cup Italian plum tomatoes ,chopped and drained
1 teaspoon fresh thyme leaves
black pepper to taste
1. Combine the cheeses and sprinkle half of them over the pizza.
2. Arrange the lobster evenly over the cheeses and sprinkle with the bacon, tomato and thyme and pepper.
3. Sprinkle with the rest of the cheese.
4. Bake in a wood burning pizza oven for about 2 minutes, turning as needed to evenly cook all sides of the pizza OR bake in a 450 degree stove oven for about 25 minutes.