8 oz. dough ball
16 oz. lump crab meat
1 (8 oz.) pkg. cream cheese
2 oz. cheddar cheese, shredded
1 tsp. prepared horseradish
1 tsp. lemon juice
1 tsp. Worcestershire
1 heaping tbsp. dairy sour cream
1 level tbsp. Old Bay seasoning (required)
pinch of salt and pepper

SUGGESTED TOPPINGS:

caramelized onion
fresh spinach
2 oz. cheddar cheese, shredded

Bring cream cheese to soft room temperature. Fold in all ingredients except crab meat. Preheat grill. Press dough ball out using a little olive oil on a work surface. Place dough into a perforated round non stick grill pan and put on grill over medium-low heat. Close grill lid and cook for 2 minutes, rotate pizza crust to avoid hot spots and cook for another minute then remove from pan and flip over and grill the other side for one minute.

Remove pizza crust back to work station. Fold crab meat into cheese mixture and spread evenly over crust. Top with grilled onions and fresh sauteed spinach dollops. Finish with shredded cheddar. Cover bottom of perforated pan with tin foil and place pie back on to grill, close the lid and cook for 10 minutes on low. Rotate after 5 minutes to prevent hot spots.

I think some sun-dried tomato on top would be good but may be to many flavors. Let the crab stand out!

Prep time: 10 minutes; Cooking Time: 20 minutes.

Enjoy!

Submitted by: John Mooney