Crab Asiago Pizza

This homemade pizza is my new favorite. It started out as a pizza that was using up leftovers in my fridge and has evolved into something spectacular and gourmet. The strong, unique flavors also make it a perfect pizza for micro-pieces on the appetizer table.

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Crab Asiago Pizza

  • sourdough crust
  • 1/2 c. garlic hummus
  • 1/4 c. Ranch dressing
  • 1 c. coarsely chopped crab meat
  • 2/3 c. chopped green onions
  • 1/3 c. toasted pine nuts
  • 1 c. grated mozzarella cheese
  • 2-3 ounces finely grated asiago cheese
  • 3/4 c. diced fresh tomatoes (optional)

Stretch sourdough out over pizza stone. Mix garlic hummus and ranch dressing and spread over the crust. Evenly distribute the toasted pine nuts, chopped crab, and green onions over the pizza. Put a very thin layer of mozzarella and then another very thin layer of grated asiago cheese over everything.

Bake at 450 degrees for approx. 17 minutes. The cheese should be bubbly and browning and the bottom crust should be getting browned and crusty when you take the pizza out of the oven. Top with chopped tomatoes.

These flavors really pop, so cut this pizza into very small squares (about 1.5 inches x 1.5 inches) and serve at the appetizer table. This is a great hors d’oevres to serve at a party.

My vegetarian friends can just omit the crab in this recipe and enjoy all the other flavors. It’ll still be amazing!

Barb

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