A white wine, cream sauce and a cheesy zucchini-crab topping are layered on top of a rosemary pizza base to make this delicious pizza.
3 people made this
1 (250g) package refrigerated pizza dough
2 tablespoons crushed dried rosemary
2 teaspoons fine polenta for dusting
1 teaspoon butter
1 teaspoon plain flour
1/4 cup milk
1/4 cup white cooking wine
2 tablespoons grated Parmesan cheese
3 teaspoons hot sauce
335 g crabmeat, flaked
2 cups shredded mozzarella cheese
1/2 cup shredded zucchini
1/2 cup sliced fresh button mushrooms
10 pitted black olives, halved
Directions Preparation:25min › Cook:46min › Extra time:1hour › Ready in:2hours11min
Spray a large bowl with cooking spray. Coat pizza dough with spray and rosemary; place into the bowl. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
Spray a baking tray with cooking spray; lightly dust with polenta. Stretch the dough onto the tray until it covers the bottom and dangles over the edge.
Preheat oven to 230 degrees C.
Melt butter in a small saucepan over medium heat. Mix in flour until creamy. Add milk; cook, stirring constantly, until thickened, about 3 minutes. Add wine, Parmesan cheese and hot sauce; cook and stir until thick and creamy, about 5 minutes. Remove sauce from heat; cool until just slightly warm, at least 8 minutes.
Spread sauce onto the pizza base to form a thin, even layer. Cover with pieces of crab meat; layer 1 1/2 cups mozzarella cheese, zucchini, mushrooms and olives on top. Cover with the remaining mozzarella cheese.
Bake pizza in the preheated oven for 5 minutes. Reduce heat to 200 degrees C; bake until golden brown, 25 minutes more or until pizza base is crisp.
You can use frozen bread dough in place of the pizza dough. If you use frozen dough, plan on letting it sit out 6 to 8 hours to thaw and rise.