Recipe courtesy of Roostica Wood-Fire Pizzeria
Island Pie
Total:
45 min
Active:
20 min
Yield:
4 to 5 servings
Level:
Easy
Total:
45 min
Active:
20 min
Yield:
4 to 5 servings
Level:
Easy

Ingredients

Roostica Pizza Sauce:
  • One 28-ounce can San Marzano tomatoes
  • 1/4 cup extra-virgin olive oil 
  • 2 teaspoons ground pepper 
  • 2 teaspoons sea salt 
  • 1/4 cup fresh basil leaves, torn 
Basil Parsley Chimichurri:
  • 1 cup fresh basil leaves
  • 1 cup olive oil 
  • 1 cup fresh oregano leaves
  • 1 cup fresh parsley leaves
  • 1/4 cup red wine vinegar 
  • 1 tablespoon lemon juice 
  • 4 cloves garlic 
  • Salt and freshly ground black pepper 
Island Pie:
  • 10 ounces pizza dough, rolled into a ball
  • All-purpose flour, for dusting
  • 2 tablespoons grated Pecorino Romano
  • 1 tablespoon fresh garlic, chopped 
  • 1 teaspoon dried oregano 
  • 4 ounces Stock Island spiny lobster tail, poached and chopped 
  • 4 ounces shrimp, chopped 
  • 4 ounces squid, poached 
  • 2 ounces clams, cooked 
  • Extra-virgin olive oil, for drizzling

Directions

Special equipment: a pizza stone; a pizza peel

For the pizza sauce: Work the tomatoes through a food mill into a large bowl. Mix in the oil, pepper and salt. Gently stir in the basil.

For the chimichurri: In the bowl of a food processor add the basil, oil, oregano, parsley, vinegar, lemon juice and garlic, and process until the mixture achieves a rustic, chunky texture. Season with salt and pepper.

For the pizza: Place a pizza stone in the oven and preheat to 550 degrees F for at least 20 minutes.

Stretch the dough into a 10-inch round disk on a floured pizza peel. Spread 4 ounces of the pizza sauce evenly onto the dough and sprinkle the Pecorino Romano, garlic and oregano over the top. Dress with the lobster, shrimp, squid and clams and a drizzle of olive oil.

Slide the pizza from the peel onto the pizza stone and bake until bubbly and golden brown, 2 to 5 minutes. Top the cooked pizza with 2 ounces of the chimichurri, then slice and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Staten Island Pie

Recipe courtesy of Sal Basille and Francis Garcia

Deserted Island

Recipe courtesy of Alyssa Lewis|Patrick Lewis

Island Beans

Recipe courtesy of Emeril Lagasse

Dessert Island Parfait

Recipe courtesy of Cooking Channel

Manhattan Floating Island

Coney Island Iced Tea

Recipe courtesy of Michael Chiarello

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Dinner at Tiffani's

7:30am | 6:30c

Dinner at Tiffani's

8:30am | 7:30c

Dinner at Tiffani's

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Unique Sweets

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Cake Hunters

5:30pm | 4:30c

Cake Hunters

6:30pm | 5:30c

Cake Hunters

7:30pm | 6:30c
On Tonight
On Tonight

Cake Hunters

8pm | 7c

Cake Hunters

8:30pm | 7:30c

Cake Hunters

9:30pm | 8:30c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cake Hunters

12am | 11c

Cake Hunters

12:30am | 11:30c

Cake Hunters

1am | 12c

Cake Hunters

1:30am | 12:30c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here