Flaming Lobster Pizza with Roasted Yellow Tomato, Kalamata Olives, Roasted Garlic, Roasted Red Pepper and Basil; Jicama and Carrot Cole Slaw

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Lobster Pizza:

4 lobster tails, about 6 ounces each

2 yellow tomatoes, halved, seeded, grilled and chopped

12 kalamata olives, pitted, sliced 1/8-inch

2 heads garlic, roasted, skinned and broken into cloves

2 red peppers, roasted, peeled, seeded and julienned

1 cup shredded basil

12 ounces mild chevre cheese, crumbled

2 ounces extra virgin olive oil

3 ounces Absolut Mandarin vodka

Dough:

1 envelope active dry yeast

1/2 teaspoon sugar

2/3 cup water

2 1/2 cups flour

2 tablespoons minced basil

1 tablespoon orange zest

1 teaspoon salt

1 teaspoon chipotle powder

2 tablespoons peanut oil

Olive oil for brushing crust

Jicama and Carrot Cole Slaw:

1/2 cup orange juice

2 tablespoons lime juice

2 tablespoons extra virgin olive oil

1/4 teaspoon minced basil

1 teaspoon orange zest

1 teaspoon lime zest

Salt and pepper, to taste

1 jicama

3 carrots