Ingredients
- Cheese Mixture:
- 1 cup 1 cup Provolone cheese, grated
- 1 cup 1 cup Mozzarella cheese, grated
- Pizza Dough:
- 8 8 balls of pizza dough, prepared, 3 oz. ea.
- 1/2 cup 1/2 cup olive oil, for brushing
- Alaska Crab:
- 1 1/4 lbs. 1 1/4 lbs. Alaska Crab meat
- 4 tsp. 4 tsp. Italian seasoning
- 2 tsp. 2 tsp. Kosher salt
- 2 tsp. 2 tsp. black pepper
- Assembly:
- 8 8 pizzetta crusts, grilled
- 1/2 cup 1/2 cup Alfredo sauce, prepared
- 1 1/2 cups 1 1/2 cups tomatoes, small dice
- 1/2 cup 1/2 cup + 2 Tbsp. bacon, cooked crisp and crumbled
- 8 Tbsp. 8 Tbsp. basil, fresh, chiffonade
Servings:
Units:
Instructions
- Cheese Mixture:
- Mix both cheeses together and store in a covered container. Keep refrigerated until needed.
- Pizza Dough:
- Pull and stretch dough into individual pizzettas. Brush one side of dough with olive oil, fully covering and place on a hot grill. Cook
- until dough starts to rise and bubble. Brush second side of pizzetta and turn over. Cook until dough has grill marks, being careful not to
- burn. Repeat until all dough is grilled. Set aside covered until needed.
- Alaska Crab:
- Season crab with Italian seasoning, salt and pepper. Refrigerate until needed.
- DIRECTIONS PER SERVING
- Assembly:
- Preheat oven to 400F. Spread 1 cooked pizzetta crust with 1 Tbsp. Alfredo sauce, sprinkle with 1/4 cup of cheese mixture, 2 1/2 oz. of crab
- pieces, 2 Tbsp. tomatoes, and 1 Tbsp. crumbled bacon. Place in hot oven until cheese is bubbly, 5-8 minutes. Remove and cut into quarters.
- Top with 1 Tbsp. basil.
- ALTERNATIVE SERVING SUGGESTIONS
- Substitute crumbled Gorgonzola cheese for cheese mixture. Add cheese, crab, tomatoes, and crumbled bacon to chopped romaine lettuce. Toss
- with Italian vinaigrette and serve.
- Spread Alfredo sauce in cooked potato skins. Top with cheese, crab, bacon crumbles, and tomatoes. Warm in oven. Serve with a dill sour
- cream.
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