Cavit Pizza Database

Pairs With

Pinot Grigio

Crab Cake Rangoon Pizza

Ingredients

For the Crust:

  • 1/2 tablespoon quick rise yeast
  • 1/2 tablespoon sugar
  • 1 cup water, 100 degrees
  • 2 cups all-purpose flour
  • 1/2 tablespoon salt
  • 1/3 cup olive oil
  • 1 tablespoon cornmeal

For the Crab Cakes:

  • 1/4 cup bread crumbs
  • 1 tablespoon mayonnaise
  • 1 teaspoon seafood seasoning
  • 1 teaspoon dried parsley
  • 1 teaspoon prepared mustard
  • 1 large egg. beaten
  • 8 ounces lump crab meat

For the Toppings:

  • 4 ounces cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/4 cup Cavit Pinot Grigio
  • 2 teaspoons seafood seasoning, divided
  • 2 cups shredded mozzarella cheese
  • 1/2 cup red pepper slices
  • 1/2 cup onion slices
  • 1 sliced spring onion

Instructions

  1. In a small bowl, add yeast and sugar to the water; stir to combine. Let sit for 10 minutes or until the yeast starts to bubble.
  2. In a separate bowl, add the flour and salt. Mix with a whisk. Add the yeast liquid and olive oil. Knead with your hands until you have a smooth ball.
  3. Coat a pizza pan with cooking spray. Sprinkle cornmeal over the pan. Add the dough. Press to fit the pan. Let rise for at least 20 minutes.
  4. In a medium bowl, fold crab cake ingredients together. Shape into 1-inch balls.
  5. Preheat oven to 450 degrees F.
  6. In a medium bowl, stir cream cheese, mayonnaise, Cavit Pinot Grigio, 1 teaspoon seasoning and mozzarella cheese. Spoon and spread onto crust. Top with red peppers, onions and mini crab cakes. Sprinkle 1 teaspoon seafood seasoning over top.
  7. Bake 18 to 24 minutes or until crust is golden brown.
  8. Sprinkle pizza with spring onion slices.
  9. Serve and enjoy with a glass of Cavit Pinot Grigio!!!

Pairs With

Pinot Grigio

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