Crabmeat Pizza

Crabmeat Pizza

Crabmeat Pizza

You'll never look at pizza the same way again. Traditional crust, crabmeat, cream cheese and herbs make this family favorite a shell of a meal. It's a slice of heaven.

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At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Makes:
16 servings

Ingredients
  • Pizza:
  • 3 cups all-purpose flour, divided
  • 1 (0.25 oz.) pkg. of active dry yeast
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 1 cup water
  • 2 tbsp. olive oil or vegetable oil
  • Topping:
  • 2 (8 oz.) pkg. cream cheese, softened
  • 2 (6 oz.) cans crabmeat - drained, flaked and cartilage removed
  • 1/4 cup milk
  • 1 cup crumbled feta cheese
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 tsp. garlic powder
  • 1 cup Swiss cheese, shredded and divided

  • Methods/steps
    1. In a large mixing bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a saucepan, heat water and oil just to a boil. Add to dry ingredients; beat on medium speed for 3 minutes. Stir in enough remaining flour to form soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
    2. Punch dough down; divide in half. On a floured surface, roll each piece into a 13-in. circle; transfer to two 12-in. pizza pans. Build up edge slightly. Prick dough thoroughly with a fork. Bake crusts at 450 degrees for 10-12 minutes or until lightly browned. Combine the cream cheese, crab, milk, feta cheese, basil, oregano and garlic powder; spread mixture over each crust. Sprinkle each with 1/2 cup Swiss cheese. Bake 10-12 minutes longer or until crust is golden and cheese is melted. Cut into wedges.

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