Nothing was safe from being put on top of pizza dough and covered in cheese.
I even used some parboiled, vacuum packed for the freezer collard greens my dad gave me.
(You'll have to wait on that one. I need better pictures.)
My pizza jag extended to eating out too.
I had an awesome pizza called "Crab Amore" from La Pizzeria in Lafayette, LA. The menu describes it as having a white wine sauce with Louisiana crab, mushrooms, onions, bell peppers, cheddar cheese, and green onions on top .
While I was eating this, something told me that crab au gratin would make a good pizza.
After I played around with my crazy pizzas, I told my dad about what I had done to his collard greens. His response to the collard greens was, "I wouldn't have thought to do that."
I also told him I had made crab au gratin pizza. His response to the crab au gratin was, "Oh, you didn't."
Yes. I did.
And I'll do it again.
Crab au Gratin Pizza
makes 1 12-14" pizza
For the pizza dough
3 to 3 1/2 cups all-purpose flour
1 package Rapid Rise Yeast
3/4 teaspoon salt
1 cup very warm water (120 to 130 F)
2 tablespoons olive or vegetable oil
Preheat oven to 450 F.
In large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface for 10 minutes. Shape dough into smooth ball. Roll and press dough into a 12-14" circle. Dust a pizza peel with cornmeal. Place the circle of dough on the peel and shake to make sure the dough will slide off into the oven. Slide the dough directly onto your oven rack. Bake for about 10 minutes. Remove with the pizza peel.
For the sauce
1 1/2 TBSP butter
2-3 cloves garlic, minced
2 TBSP finely chopped onion
1 1/2 TBSP flour
3/4 cup milk, warmed
salt, black pepper, cayenne pepper, to taste
Melt the butter over medium low in a saucepan. Saute the garlic and onion in the butter for 5-7 minutes. Sprinkle in the flour and cook for 2-3 minutes, stirring. Slowly whisk in warm milk and bring to a boil. Lower to a simmer and cook for about 3 minutes. Season the sauce with salt, black pepper, and cayenne pepper to taste.
To make the pizza
prebaked pizza crust (above)
white sauce (above)
8-10 oz cooked crabmeat
1 1/2 cups grated sharp cheddar
1/4 cup grated Parmesan cheese
2 TBSP chopped green onion
Spoon the sauce onto the prebaked crust, leaving an inch border. Scatter the crab on top. Top evenly with the cheddar and Parmesan cheeses. Bake at 350 F for about 12 minutes. Place under the broiler for a few minutes to lightly brown the cheese. Scatter the green onion over the top, slice, and serve.
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