Lobster Pizza

• 1 package active dry yeast (1/4 ounce)
• 1 cup warm water
• 2 teaspoons sugar
• 1 teaspoon salt
• 1/4 cup virgin olive oil, plus extra oil for greasing bowl and pan
• 2 3/4 cups all-purpose flour, and as needed during kneading
• 1/2 pound shredded mozzarella cheese
• 1/2 pound shredded Italian fontina cheese
• 2 tablespoons freshly grated Parmesan cheese
• 1 1/2 to 2 cups chopped fresh raw lobster, well drained and patted dry
• 8 strips crisp cooked bacon, coarsely chopped
• 1/2 cup seeded, drained and diced tomato, or use canned Italian plum tomatoes
• 1/2 teaspoon dried thyme
• Freshly ground pepper to taste

1. Prepare the dough by combining the yeast and water in a large bowl, stirring often until the yeast dissolves.
2. Add the sugar, salt and oil, and mix well.
3. Stir in the flour and mix until dough forms.
4. Turn the dough out onto a lightly floured board or countertop and knead until it is smooth and elastic, about 10 to 15 minutes.
5. (Up to a half cup of flour can be added, until the dough is no longer sticky.)
6. If using an electric mixer with a dough hook, knead the dough at medium speed for five minutes, slowly adding the extra flour as needed.
7. Lightly grease a large bowl with a little olive oil and place the dough inside; turn the dough to coat it evenly.
8. Cover and let rest until it doubles in size, about one hour.
9. Just before shaping the dough, grease a 15-inch pizza pan with a little oil.
10. Punch the dough down.
11. Flatten it with the palms of your hands and gently shape into a circle, then roll it out into a 13-inch circle and place it into the pan.
12. Make the rim of the dough slightly thicker than the rest, so that no ingredients run over the edge.
13. Preheat the oven to 450 degrees.
14. To assemble the pizza, combine the cheeses and sprinkle half of them over the dough.
15. Arrange the lobster evenly over the cheeses and sprinkle with the bacon, tomato, thyme and pepper.
16. Finally, sprinkle with the remaining cheeses.
17. Bake in the oven for about 25 minutes, or until the crust and top of the pizza are golden brown.
18. Wait 10 minutes before cutting into slices and serving.

active dry yeast, water, sugar, salt, virgin olive oil, flour, mozzarella cheese, cheese, parmesan cheese, lobster, bacon, tomato, thyme, freshly ground pepper

Taken from cooking.nytimes.com/recipes/3921 (may not work)