from Italy , mentioned in previose post :-) I used meat from lobster
tail and Armenian 5 star coniac. Red caviar and fresh basilicum
applied on pizza after it is baked and coniac sprinkled on the top.
Base is regular Margherita and you add raw lobster meat to cook or you
can brown it first if you like crispy. We made 3 of these and it was
huge sucess:-) : main pizza of the party. Pizza la grande oh mama MIA!!!
