Lobster & Seafood Brunch Pizza

Mark Ludwig one of the winners of the 2016 broker recipe contest. His dish consists of chunks of Lobster Sensations and Quattro Formaggi cheese smothered over a naan flatbread crust. Topped with crispy bacon, scallions, shallots, and a sunny side up egg.

Menu Part


3 Ounces Lobster Sensations® (Item# 004610)
1 Each Naan Flatbread Crust
1 Each Egg
8 Strips Applewood Smoked Bacon, Cooked
2 Ounces Quattro Formaggi Cheese, Chunked (Grand Cru, Fontina, Provolone, Asiago)
2 Ounces Hollandaise Sauce, Prepared
1 Teaspoon Scallions
1 Teaspoon Shallots
Dash Black Pepper
Pinch Kosher Salt
1 Teaspoon Chives


  1. Preheat convention oven to 400°F.
  2. Lay naan on a sheet pan. Spread hollandaise to completely cover the crust.
  3. Sprinkle cheese evenly over the crust. Place Lobster Sensations® on top leaving a space in the middle for the egg.
  4. Strategically place bacon pieces throughout the pizza. Crack the egg in the middle of the pizza.
  5. Sprinkle sliced scallions and sliced shallots over the pizza.
  6. Hit the top of the pizza with a dash of black pepper and kosher salt. Bake for 9-10 minutes until egg is no longer translucent. Plate cooked pizza and garnish with chives.

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