Picture this: You are anchored in a tranquil cove. The sun dips beneath the horizon as the crew gathers in the galley, entertaining one another with tales of the day.
Now, imagine the salty sea air mixed with the enticing aroma of freshly baked pizza.
Margherita Crab Pizza is a delicious fusion of crabmeat, tomatoes and melty mozzarella. Each bite is a sensory experience that amplifies the joy of sharing sea stories.
I suggest that you let the dough rise as you toast the day’s victories and challenges. Have the crew share in the dough-kneading, creating a team effort that flavors every bite. Once the pizza is baked to perfection, a sprinkle of fresh basil adds the finishing touch, like a culinary masterpiece.
Margherita Crab Pizza
1 package Rapid Rise yeast1½ teaspoons sugar½ cup lukewarm water (105 to 115 degrees Fahrenheit)4 tablespoons olive oil2 cups all-purpose flour, divided1 teaspoon sea salt2 tablespoons garlic, minced½ cup Parmesan, grated1 cup crabmeat (if king or snow, cut into bite-size pieces)1½ cups tomatoes, seeded, diced1 cup mozzarella, grated2 teaspoons Italian seasoningFresh basil leaves
In a large bowl, mix the yeast and sugar into the water. Let stand five minutes. Stir in 2 tablespoons olive oil. Add 1½ cups flour, then salt.
On a lightly floured work surface (using the remaining ½ cup flour), knead dough for five minutes. Divide into two balls. Cover dough balls with a tea towel and let rest for 10 minutes. Punch down into two flat discs.
Preheat the oven to 450 degrees Fahrenheit. Beginning at the center, press the balls of dough into 8-inch rounds with raised edges. Line a large baking sheet with parchment paper, and place the two rounds of
dough on it.
Brush each round with 1 tablespoon olive oil. Sprinkle the garlic and Parmesan on each round, followed by the crabmeat, tomatoes and mozzarella. Lightly drizzle additional olive oil over the cheese and sprinkle with Italian seasoning.
This article was originally published in the March 2024 issue.
