1 LB. READY-TO-EAT
14 OZ.(HOMEMADE OR STORE-BOUGHT)
1/2 LB. SHELLED, AND TAILS REMOVED
7 OZ. , SLICED TO A ¼-INCH THICKNESS
Step 1: Heat grill to medium-high.
Oil the grate by dipping a folded piece of paper towel into oil, and using tongs, wipe the oil evenly over the grate.
Place the shrimp, andouille, and corn into a grilling basket. Transfer the basket to the grill, cook, and stir until the shrimp is pink and cooked through. Set aside to make and grill the pizza crust.
Place a 12×16 piece of parchment on the back side of a baking sheet. Using a silicone basting brush, lightly cover the parchment with olive oil.
Place pizza dough onto the parchment and stretch it to the edge. Brush the top of the pizza dough with olive oil. Flip the pizza dough onto the grill, oil side down, and peel back the parchment paper from the top side.
Grill for 2 minutes with the lid open. Using tongs, flip the pizza crust, so the topside is now down on the grates, grill for 2 minutes. Remove the crust by sliding it back onto the backside of the baking sheet.
Layer pizza with lobster meat, shrimp, andouille, corn, and the Havarti cheese. Place the pizza back on the grill with the baking sheet underneath it (this will prevent the pizza crust from being grilled any further). Close the lid and cook until the cheese is melted about 2-3 minutes.
Remove pizza from the grill and garnish with parsley. Serve immediately