Crab Pizza
Celebrating Delaware's prime location on the Chesapeake Bay, this pizza features sweet lump crab meat seasoned with classic Old Bay on a creamy garlic base. A taste of the Mid-Atlantic shore on every slice.
Equipment Needed
Instructions
Make the dough: Dissolve yeast and sugar in warm water. Let stand 5-10 minutes until foamy. Combine flour and salt, add yeast mixture and olive oil. Knead 8-10 minutes until smooth. Cover and let rise 1 hour.
Prepare the crab: Pick through the lump crab meat carefully to remove any shell fragments, being gentle to keep the lumps intact. Season lightly with Old Bay and set aside.
Make the cream sauce: Melt butter in a saucepan, add garlic and cook 1 minute. Whisk in flour, cook 1 minute. Gradually add milk, whisking constantly. Simmer until thickened. Remove from heat, stir in cream cheese and Old Bay until smooth.
Preheat oven: Place pizza stone on the lowest rack and preheat to 500°F (260°C) for at least 30 minutes.
Shape the pizza: Punch down dough and stretch or roll into a 14-inch round. Transfer to a cornmeal-dusted pizza peel.
Assemble: Spread cream sauce over the dough, leaving a 1-inch border. Sprinkle with mozzarella cheese. Gently distribute crab meat evenly over the pizza. Sprinkle with additional Old Bay.
Bake: Slide pizza onto the hot stone and bake 10-12 minutes until crust is golden and cheese is bubbly.
Finish and serve: Remove from oven and immediately scatter fresh chives over the top. Let rest 2 minutes, then slice. Serve with lemon wedges on the side - a squeeze of lemon brightens the crab beautifully.
💡 Pro Tips & Variations
- Old Bay is essential: This Baltimore-born seasoning blend is the soul of Chesapeake seafood cooking. Don't substitute.
- Don't overcook the crab: The crab is already cooked - it just needs to warm through. Overcooking will make it tough.
- Add corn: A half cup of fresh or charred corn kernels pairs beautifully with the crab.
- Make it a crab dip pizza: Fold some crab meat into the cream sauce before spreading for an even richer experience.
- Hot honey finish: A drizzle of hot honey adds a modern twist that's fantastic with the Old Bay.
- Budget option: Claw meat is less expensive than lump and still tastes great on pizza.