• 8 ounces pizza dough
• ¼ cup cornmeal (to keep pizza from sticking)
• 3 tablespoons Hunt’s Tomato sauce with basil, garlic and oregano
• 3 tablespoons crème fraiche
• 4 ounces chopped lobster
• 4 ounces lump crab
• 1 tablespoon butter
• 1 teaspoon olive oil
• 4 ounces wild mushrooms, sliced
• ½ teaspoon thyme
• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 6 ounces grated mozzarella cheese
• 4 ounces grated provolone cheese
• 2 ounces Salmon roe

Directions

Preheat oven with a pizza stone to 500 degrees F.

Mix the tomato sauce and crème fraiche in a small bowl.

Heat a sauté pan to medium. Add the butter and olive oil. When hot add the mushrooms, thyme, salt and pepper. Sauté until softened about 7 minutes. Add more oil or butter as needed.

Sprinkle some cornmeal onto a clean work surface. Roll the dough out to form a 12-inch pizza. Free form is good. Sprinkle a pizza peel or the back of a sheet pan with cornmeal and place the flattened dough on top. Spread with sauce mixture. Next top with the sautéed mushrooms, then add the crab and lobster. Cover with grated mozzarella and provolone cheese. Transfer the pizza from the peel to the heated pizza stone. Bake the pizza until browned and the sauce is bubbling approximately 12-15 minutes.

Remove from the oven and sprinkle the salmon roe over the pizza. Slice and serve.