Recipe courtesy of Roostica Wood-Fire Pizzeria
Island Pie
45 min
20 min
4 to 5 servings
45 min
20 min
4 to 5 servings


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


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.



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