Crab and Spinach Pizza
The spinach in this pizza comes from the rich spinach sauce. If you'd like even more spinach flavor, add a cup of lightly steamed and drained spinach to the top of the pies before the mozzarella cheese.
Makes two 12-inch pizzas
- ½ recipe California Thin Crust dough
- 2 tablespoons olive oil
- 2 tablespoons cornmeal
- 2 cups Spinach Sauce
- 2 cups shredded mozzarella cheese
- 1 pound lump crabmeat, rinsed and picked for shells
- ⅔ cup finely diced red bell pepper
- ¼ cup fresh basil ribbons
- 1 cup shredded Parmesan cheese
- ½ cup shredded Asiago cheese
Roll or press pizza dough into two thin 12-inch circles, slightly thicker at the edges than in the center. Spread 1 tablespoon olive oil over the bottom of two pizza pans or large quiche pans. Sprinkle cornmeal over the oil, 1 tablespoon on each pan.
Preheat oven to 400°. Place pizza pans in the oven and prick in several places with a fork. Bake until crust is lightly browned, about 7 minutes. Remove from the oven and spoon or brush 1 cup of spinach sauce over each pizza.
Divide mozzarella evenly over each pizza, followed by crabmeat, bell pepper, and basil ribbons.
Combine shredded Parmesan and Asiago cheeses. Sprinkle evenly over pizzas.
Return pizzas to the oven and bake until shredded cheese has melted and crusts darken slightly, about 5 to 7 minutes. Let pizzas rest briefly, then slice with a sharp knife or pizza wheel. If oven won't accommodate both pans easily, bake pizzas one at a time.