Appetizer Crab Pizza

SUBMITTED BY: Heidi Ralston

"Guests will know you fussed when they bite into a wedge of this rich, golden pizza with a made-from-scratch crust. Cream cheese, crabmeat and herbs make up the yummy topping."

PREP TIME	40 Min
COOK TIME	10 Min
READY IN	50 Min

SERVINGS & SCALING

Original recipe yield: 16 servings

USMETRIC

About scaling and conversions

INGREDIENTS

3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1 teaspoon sugar
1/2 teaspoon salt
1 cup water
2 tablespoons olive oil or vegetable oil
TOPPING:
2 (8 ounce) packages cream cheese, softened
2 (6 ounce) cans crabmeat - drained, flaked and cartilage removed
1/4 cup milk
1 cup crumbled feta cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 cup shredded Swiss cheese, divided

READ REVIEWS (3)

DIRECTIONS

In a large mixing bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a saucepan, heat water and oil to 120 degrees F-130 degrees F. Add to dry ingredients; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a 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.
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 F 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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REVIEWS

Reviewed on Dec. 13, 2006 by Maria

Everyone DEVOURED this appetizer at Thanksgiving! It was so delicious and none of the ingredients "overpowered" the general taste...a perfect balance! Thank you for a great recipe...I'm printing out several copies to give to family and friends!

2 users found this review helpful

Reviewed on Feb. 19, 2008 by Stephanie

This is delicious! I changed it up a little bit to save some time... I started with two tubes of refrigerated pizza dough (one on top of the other) and pressed it out to fill a cookie sheet. I baked it until it was slightly browned, then went back and baked it longer once I had added the topping. I used a package of imitation crab and a package of imitation lobster (neither canned) in place of all crab. I added a little more of each seasoning than the recipe called for. I think shrimp would also be a nice addition. I did not use the entire cream cheese mixture on the pizza - I would probably scale back on this next time. The pizza tastes best right out of the oven...I served it at a pot luck dinner and the taste wasn't nearly as good as it cooled. I reheated it this week in the toaster oven and it was good leftover. I will definitely make this again.

0 users found this review helpful

Reviewed on Feb. 11, 2008 by squishy

This was good....but it had no "wow" factor. Something was missing.

0 users found this review helpful

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