Ahoy mates! Prepare for a hearty feast with margarita, crab pizza, a savory delight crafted for the hard-working souls of the sea.
Picture the salty breeze mingling with the aroma of freshly baked pizza in your galley. It's a scent that fuels the spirits of fishermen, a reminder of the bountiful ocean that sustains them.
But it's not just about the food; it's about the bond you share with your fellow fishermen. As the dough rises, so does the camaraderie among your crew, forged through hard work and shared experiences on the sea.
Once the pizza is golden and bubbling, a sprinkle of fresh basil adds a burst of flavor, elevating it to a culinary treasure fit for any seafarer's table.
So gather 'round, my friends, and let Margarita Crab Pizza be the centerpiece of your galley gatherings. For it's not just a meal, but a celebration of the sea, the stories told, and the unity of those who call it home. Fair winds and tight lines, and may your bellies be full and your hearts content.
Makes 2
- 1 package Rapid Rise yeast
- 1½ teaspoon sugar
- ½ cup lukewarm water (105˚to 115˚)
- 4 tablespoons olive oil
- 2 cups all-purpose flour, divided
- 1 teaspoon sea salt
- 2 tablespoons garlic, minced
- ½ cup Parmesan cheese, grated
- 1 cup crabmeat (if using king or snow, cut into bite-size pieces)
- 1½ cups tomatoes, seeded, diced
- 1 cup Mozzarella cheese, grated
- 2 teaspoons Italian seasoning
- fresh basil leaves
In a large bowl, mix the yeast and sugar into the water. Let stand 5 minutes; stir in 2 tablespoons olive oil. Add 1½ cups flour, then salt.
On a lightly floured work surface (using remaining ½ cup flour), knead dough for 5 minutes; divide into two balls. Cover dough with a tea towel and let rest for 10 minutes; punch down into two flat disks.
Preheat your oven to 450˚F. Beginning at the center, press balls of dough into 8-inch rounds with raised edges. Line a large baking sheet with parchment paper and place the two rounds of dough on the baking sheet. Brush each round with 1 tablespoon olive oil; sprinkle half of the garlic and half of the Parmesan cheese on each round. Evenly scatter half of the crabmeat, tomatoes and a half of the Mozzarella over each pie. Lightly drizzle additional olive oil over the cheese and sprinkle with Italian seasoning.
Bake until crust and cheese are lightly browned, about 15 minutes. Scatter with basil; let rest for 5 minutes, then cut into wedges.
To find more recipes for the boat or recipes for home, visit LaDonna Rose's site here.
