• 1lb Gulf Shrimp Raw (peeled and deveined)
• 4 Lobster Tails
• 2 Tablespoons Olive Oil divided
• 2 Tablespoons Garlic Salt
• 1 teaspoon Dried Parsley
• 1 teaspoon Crushed Red Pepper
• 2 cups White Pizza Sauce* (recipe to follow)
• 2 10” Pizza Dough Balls* or prepared crusts from store (recipe to follow)
• 12oz Shredded Mozzarella Cheese

White Sauce:

• 1/2 stick Butter
• 1/4 cup All Purpose Flour
• 
2 cups Heavy Cream
• 1 cup Parmesan Cheese grated
• 1 teaspoon Salt
• 1/2 teaspoon Ground White Pepper
• 1/2 teaspoon Granulated Garlic
• Melt butter over medium heat in a sauce pot. Add flour and whisk for 2-3 minutes to cook flour. Slowly whisk in heated heavy cream and bring to simmer. Add parmesan cheese and seasoning stirring to combine. Sauce will thicken as it heats. Add additional cream if necessary to get to the right consistency.

Pizza Dough

• 3/4 cup warm water (100–110 degrees)
• 1 teaspoon Active Dry Yeast
• 1 teaspoon Sugar
• 2 cups All Purpose Flour
• 1 teaspoon Salt
• 1 Tablespoon Olive Oil
• In stand mixer or large bowl add water, yeast, and sugar. Allow yeast to dissolve for 5 minutes until bubbles form on top of liquid. Add half of the flour and mix on low speed for 2 minutes. (stir by hand if using a bowl). Scrape the sides and add remaining flour and mix for 3 minutes at level 3 on stand mixer. Scrape sides and move speed to 4 and continue mixing for 3 additional minutes. Remove dough from bowl and place on a floured surface. Knead dough gently and form into a ball. Grease a large bowl with olive oil and add dough ball (gently move the dough around in the bowl to oil the outside). Cover the bowl with a clean kitchen towel and place in a warm place to rise for 1 hour. Once the dough has doubled in size, turn it out on a floured surface and cut in half. Form into 2 equal size balls and rest until ready to make pizza.