Crab on a pizza??? Yes, crab on a pizza! But instead of tomato sauce and mozzarella, we use creamy roasted garlic ricotta, slow roasted tomatoes and fresh basil pesto.
- Prep Time: 1h
- Cook Time: 15m
- Total Time: 1h 15m
Ingredients
- 8 ounces Crab Meat
- 1/4 cup Pine Nuts
- 1/2 cup EVOO
- 3/4 cup Parmesan Cheese
- 3 Cloves Garlic, crushed
- 3 cups Basil Leaves
- 1 pint Cherry Tomatoes, halved
- 3 tablespoons EVOO
- 1 teaspoon Dried Oregano
- 2 tablespoons Roasted Garlic (1 small head, roasted)
- 2 cups Ricotta Cheese
- 2 Flatbread Pizza Crusts
- Salt and Pepper to Taste
Instructions
- Preheat oven to 275⁰. Toss the tomatoes with 1 TBS EVOO, season with salt & pepper and place on a baking sheet. Roast for about 1 hour until completely soft. Combine the ricotta with the roasted garlic, oregano and 2 TBS of olive oil, season with salt & pepper. Add the basil, crushed garlic, Parmesan and pine nuts in a food processor. Puree, adding the olive oil until a smooth paste is formed. Increase heat in oven to 425⁰. Spread the ricotta mixture evenly on top of the flatbreads. Heat in the oven for about 6-8 minutes until warm and crust and are firm. Remove from oven and add the tomatoes and the crab meat evenly over the crusts. Return to oven for an additional 5 minutes. Remove and drizzle with the pesto before serving.
