Lobster Kilpatrick Pizza
Method
Step 1
To create the pizza dough, place the water, yeast, salt and extra virgin olive oil into the mixing bowl and mix for five minutes. Leave to rest for five minutes for the yeast to activate before adding the White Wings Plain Flour and mix for 20 minutes or until the dough is smooth. Rest for 20 minutes before rolling into nine, 200 gram balls – placing them into the cool room to proof for 48 hours with a damp cloth over them.
Step 2
Removing the dough from the cool room, open balls by hand, or with a rolling pin and stretch to a 13 inch circle on a lightly floured bench with semolina.
Step 3
To create the tomato base, take the tin of tomatoes and combine with olive oil and salt and blitz. Spread the sauce base evenly over the pizza.
To create the lobster kilpatrick, caramalise the sliced onions in a pan and fry the garlic, before mixing them in a cold bowl with the chilli, parsley and the Holbrooks Worcestershire Sauce. Add the lobster and mix gently to give a light marinade.
Step 4
Add your buffalo mozzarella in clumps around the pizza, before evenly distributing your lobster kilpatrick and speck and garnishing with salt. Cook in a hot pizza oven if possible at 300 degrees Celsius for two minutes until golden brown.
Ingredients
| Ingredient Name | Qty Purchased | Cost of Goods | Qty Used in Recipe | Total Cost |
|---|---|---|---|---|
| kg | $ | kg | $ 0.00 | |
| L | $ | L | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| kg | $ | kg | $ 0.00 | |
| L | $ | L | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| kg | $ | kg | $ 0.00 | |
| kg | $ | kg | $ 0.00 | |
| mL | $ | mL | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 | |
| g | $ | g | $ 0.00 |
WHAT IS A RECIPE CALCULATOR?
A recipe calculator works out what a dish costs to make and what it needs to sell for to turn a profit. Some tools under that name are really a recipe converter, turning ounces and teaspoons into metric, or a recipe multiplier that scales quantities up or down, or a nutrition calculator returning the energy and carbohydrate count per serve. Ours is a recipe cost calculator. Enter your ingredient costs and servings, and you get a total cost, a cost per serve, and the margin behind your selling price.
HOW TO USE OUR RECIPE CALCULATOR
Enter your recipe name, method and serving size, and the number of servings the recipe makes.
Select “+ Add Ingredient” to build your ingredient list, then enter the quantity purchased and cost of goods for each item.
Enter the quantity your recipe actually uses for each ingredient, in grams, millilitres or each.
Select Calculate to see your total cost across the batch, plus the same figure with GST added and your cost per serve. This is where the calculator divides your total batch cost by your number of servings, converting it into a cost per portion.
Enter a Selling Price per serve to see your Food Gross Profit, Food Markup percentage and Total Generated Profit.
WHY FOODSERVICE BUSINESSES USE OUR RECIPE CALCULATOR
Cafes and quick service kitchens change their menus often, and costing a new dish properly before it launches matters more than costing it quickly. Catering and events businesses price the same recipe at different scales throughout the year, a function for ten one week and an event for two hundred the next. Enter the servings for each job, and the calculator handles that recipe scaling without you reworking your ingredient list from scratch.
Bakeries producing large batches need to know the per-unit cost still holds as bakery ingredient prices shift. Contract caterers working to a fixed per-meal budget, such as aged care or education providers, can check a recipe against that budget before it goes into a wider meal planner or seasonal menu.
Across all of these, the value is the same. You get a cost per serve and a margin you can trust, built from your actual supplier pricing rather than an estimate.
Browse our recipes for menu inspiration, then cost them here before you commit to a price.
WHAT MAKES OUR RECIPE CALCULATOR DIFFERENT
Most recipe cost calculators are standalone software with no link to where you actually buy. Ours sits within Goodman Fielder Food Service, a foodservice supplier. Once you’ve priced a recipe and know your numbers, you’re already talking to the team that supplies the ingredients themselves. If a margin looks tighter than expected, that’s a conversation about ingredient pricing you can have straight away.
If you want to work through pricing on a specific dish or menu, our team can help. Get in touch today.