Lobster Polenta Pizza with Sun Dried Cherry Tomatoes

Ingredients

• 1 box delallo's instant polenta
• 8 ounce mascarpone cheese, at room temperature
• 2 heads roasted garlic
• 8 ounces fontina cheese, freshly grated
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 to 4 lobster tails, raw and removed from shell
• 1 jar dellalo's semi dried cherry tomatoes
• fresh basil leaves for topping
• freshly grated parmesan cheese for topping

Directions

1. Preheat oven to 425 degrees F.
2. Prepare the polenta until it is just thickened, then spread it out into a thin layer on a nonstick baking sheet. Bake the crust for 20 to 25 minutes, or until it is slightly crispy and set in a crust. Remove and let the crust cool slightly.
3. Add the mascarpone to a bowl. Squeeze the roasted garlic cloves into a smaller bowl and add a pinch of salt, then mash well with a fork. Add the garlic to the mascarpone and stir until combined.
4. Heat a large skillet over medium heat and add olive oil and butter. Add the lobster tails and cook until they are just opaque and bright red in color - be sure to not over cook since they will cook more in the oven. Remove from heat immediately and sprinkle with a pinch of salt and pepper. Allow to cool slightly then chop into pieces.
5. To make the pizza, spread the roasted garlic mascarpone over the crust, leaving an inch or so around the ends. Sprinkle three quarters of the fontina on top, then add the lobster pieces and the cherry tomatoes. Sprinkle the remaining cheese on top. Bake for 15 to 20 minutes, or until the cheese is bubbly and the crust is crispier. Remove from the oven and sprinkle with fresh basil leaves and parmesan cheese. Cut into slices. Serve immediately.