Yes another crab dish and I think that this may have been the best one yet. We had a hankering for some pizza and being that we live in Maryland, making your own pizza is the only option. So we stopped at Marchone’s Italian Market in Wheaton and grabbed a frozen dough ball.
A thorough thaw is very important
This was about 2 hours of thawing and the dough had expanded to about twice the original size.
Thoroughly thawed and ready to work with
If the dough is not thawed to room temperature, it will be very difficult to work with which I have learned from experience. At the same time, you can’t work with the dough too much and remember that flour is your friend!
I rolled the dough out to the desired size while the grill was heating up. Once the dough and grill are ready, give the top of the dough a thorough spray of oil. You will then put the dough on the grill otherwise plain.
Straight on the grate oil side down and plain
Leave the dough on for about 3-5 minutes. Just until the down side is lightly browned and basically firm enough to pick the whole piece up without folding and flopping like raw dough.
We need a new grill!
The bottom of this piece is uncooked. The top would look better if we had a better grill that cooked evenly(grill companies we are looking for a sponsor!). When we move, the gas grill is not coming. The grill doesn’t know that, but I guess once this is published the news will be out.
Now it is time to dress the pizza with your toppings as you normally would and then throw it back on the grill. Instead of a red sauce we used a pesto base.
Summer basil is great
Next we used some more of the famous leftover crab which was starting to run low. Note that this was published well after the dish was made and we did not keep fresh crab in the fridge for 3 weeks.
We were able to be pretty generous with the crab since we had so much. This was almost but not quite a pound.
Cheese it up
We used a store bought Italian blend.
Fresh tomatoes
We love fresh tomato slices on pizza. Now it is ready to go back on the grill for a little longer than the plain dough.
Close the lid, which will help to melt the cheese. I gave it a few turns because of our extremely uneven grill as you can see the full blast flame or no flame options. It would be a good idea to give it a spin either way though. This stage will take closer to 7-9 minutes to melt the cheese and cook the pizza through.
Summer basil again
It turned out great! Slice it up, cheese it up, and go to town!
Recipe for Standard Pesto with Walnut
Greg
(Since I have been begun posting over the last month, we will start to tag our posts)
Starving Kitten 