Some things I just instantly want to make. Enter Crab Pizza. It was destiny. My parents had one last container of crabmeat from a crab feast and I had an afternoon free to head down to their house to swim. This pizza was perfection. All the wonderfulness that is crab dip on top of pizza crust. My parents and I devoured the entire pizza for lunch, but it would be fantastic cut into squares as an appetizer. Thankfully we are having crabs next week, so we can replenish our crabmeat supply.
For the white sauce:
1 tablespoon butter
1 tablespoon flour
¾ cup heavy cream or half-and-half
1 clove garlic, finely minced
Salt and pepper, to taste
For the pizza:
half recipe of pizza dough
Olive oil, for brushing
½ cup mozzarella cheese, shredded
½ cup cheddar cheese, shredded
½ pound fresh crab meat
Old Bay, for topping
To make the white sauce, melt the butter in a small saucepan over medium-high heat. Whisk in the flour and cook, whisking constantly, until bubbling and light golden, about 1 minute. Whisk in the heavy cream and garlic, and season with salt and pepper to taste. Cook, stirring frequently, until the mixture thickens and bubbles. Remove from the heat and set aside.
To make the pizza, preheat the oven and a pizza stone to 500 F for at least 20 minutes. Shape the dough into a 12-14 inch round. Lightly brush the perimeter of the dough with olive oil. Spread a thin layer of white sauce over the crust, leaving a border clear around the edge for the crust and reserving ¼ cup of the sauce. Sprinkle on the shredded mozzarella and cheddar cheeses.
Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 8 minutes. Remove from the oven, and top with fresh crab and reserved sauce. Return to oven for a minute or two, just to warm the crab. Remove from oven and let cool slightly before slicing and serving. Sprinkle with Old Bay to taste.
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