• Chi Meyer

Dungeness Crab Pizza in 30 Minutes

Updated: Apr 18, 2019

My love for seafood knows no boundaries. I try to incorporate seafood into each meal whenever I can. Having steak? Let's add crab to it. Noodles, add some shrimp! I came up with this recipe last year when my dear friends Bryan and Cody gifted me a set of pizza stones for my birthday. I had never made pizza dough until then. When a friend gives you pizza stones, you learn how to make pizza dough! Initially, I started with a traditional pizza dough recipe, which is still super simple. But I'm too impatient to wait for the dough to rise. Then I discovered pizza crust yeast! I don't bake very often, so I am not in the know about cool things like pizza crust yeast. I decided to make a simple pesto sauce one evening and give the yeast a try. Oh my goodness. I could not believe that you can produce a fluffy, yet crispy pizza dough with no rising. The brand I use and the only one that have found is Fleischmann's. It can be quite dangerous knowing that you can have pizza any day of the week! If you can't find this yeast, quick-rise yeast can also be used. You will need to give it time to rise, but it will require only one rising.

This Dungeness crab pizza recipe is very quick and easy! The longest part of this recipe is caramelizing the onions. You don't want to hurry the process, or the onions will burn. This can take up to 10 minutes, and produces a golden brown, jam-like texture. The bechamel sauce has garlic and lemon zest to give the pizza a bright and savory base. It's topped with green onions, asparagus and Parmesan cheese.


This pizza serves as a foundation for more recipes. So experiment with different seafoods or vegetables. You can substitute grilled shrimp and use leeks instead of sweet onions. Sometimes I will add sliced crimini mushrooms.




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