Recipe courtesy of Roostica Wood-Fire Pizzeria

Island Pie

  • Level: Easy
  • Total: 45 min
  • Active: 20 min
  • Yield: 4 to 5 servings
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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 

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
  1. 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.
  2. 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.
  3. For the pizza: Place a pizza stone in the oven and preheat to 550 degrees F for at least 20 minutes.
  4. 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.
  5. 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.