Crab-Artichoke Pizza

Name: Crab-Artichoke Pizza
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 1
Cuisine: Mediterranean, Italian, European
Ingredients: 170 grams quartered artichoke hearts in water, drained; 170 grams crabmeat - drained and cartilage removed; 2 Tbsps minced garlic; 2 Tbsps olive oil; 118 milliliters shredded Parmesan cheese; 454 grams fresh pizza dough; 0 teaspoons red pepper flakes; 237 milliliters shredded mozzarella cheese

Crab-Artichoke Pizza might be just the main course you are searching for. This recipe covers 47% of your daily requirements of vitamins and minerals. This recipe makes 1 servings with 2245 calories, 111g of protein, and 96g of fat each. Head to the store and pick up parmesan cheese, crabmeat - and cartilage removed, pepper flakes, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a pizza pan.

Equipment you will use

Pizza Pan

Oven

Roll out pizza dough on a floured surface to a 14 or 16 inch circle; place onto a pizza pan.

Ingredients you will need

Pizza Dough

Roll

Equipment you will use

Pizza Pan

Sprinkle dough with red pepper flakes, then top evenly with crab and artichokes.

Ingredients you will need

Red Pepper Flakes

Artichoke

Dough

Crab

Drizzle with olive oil, then sprinkle with garlic, Parmesan cheese, and mozzarella cheese.

Ingredients you will need

Mozzarella

Parmesan

Olive Oil

Garlic

Bake in preheated oven until the cheese has melted and the crust is no longer doughy, about 20 minutes. Set oven to broil, and cook pizza for 5 minutes more until the cheese has begun to brown.

Ingredients you will need

Cheese

Crust

Equipment you will use

Oven

Equipment

Pizza Pan

Oven

Ingredients

Servings:

170grams

quartered artichoke hearts in water, drained 170grams

crabmeat - drained and cartilage removed 2Tbsps

minced garlic 2Tbsps

olive oil 118milliliters

shredded Parmesan cheese 454grams

fresh pizza dough 0teaspoons

red pepper flakes 237milliliters

shredded mozzarella cheese

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Rochioli Estate Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 42 dollars per bottle.