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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 16 |
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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. Ingredients:
3 to 3-1/2 cups king arthur unbleached all-purpose flour |
1 package (1/4 ounce) active dry yeast |
1 teaspoon sugar |
1/2 teaspoon salt |
1 cup water |
2 tablespoons olive oil |
topping: |
2 packages (8 ounces each) cream cheese, softened |
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed or 2 cups chopped imitation crabmeat |
1/4 cup milk |
1 cup (4 ounces) crumbled feta cheese |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/2 teaspoon garlic powder |
1 cup (4 ounces) shredded swiss cheese, divided |
Directions:
1. In a large bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
2. 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.
3. 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.
4. Bake crusts at 450° 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. Yield: 2 pizzas (8-10 servings each).
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