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Crab Dip Pizza

Pizza Taste Tester Allison Torsani is based in Maryland – the US state known for its namesake Maryland Crab Dip. A warm dip made with melt-in-your-mouth cream cheese and a special seasoning mix using cayenne pepper and paprika, Allison’s recipe takes all its elements and spins them into a pizza, using a béchamel-style white pizza sauce topped with crab meat, cheddar and mozzarella. We think it’s crab-tivating!

Makes one 12” pizza

For the crab seasoning:
1 tbsp celery salt
1 tbsp ground bay leaves
2 tsp ground black pepper
1 tsp paprika
¼ tsp mustard powder
⅛ tsp cayenne pepper
⅛ tsp nutmeg
⅛ tsp ground cinnamon
⅛ tsp ground allspice
⅛ tsp ground cloves
⅛ tsp ground ginger

For the béchamel pizza sauce:
1 tbsp butter
1 tbsp flour
½ tsp minced garlic
¾ cup (175ml) milk
2oz (50g) cream cheese
½ tsp crab seasoning
½ tsp dried parsley
Salt and pepper

For the pizza:
5.6oz (160g) Classic Pizza Dough ball (see note below)
4 tbsp béchamel pizza sauce
1.7oz (50g) cooked crab meat
1oz (30g) cheddar cheese, shredded
1oz (30g) mozzarella
Crab seasoning
Dried parsley

Prepare your pizza dough ahead of time. To make a 12" pizza, we recommend preparing pizza dough balls that are 5.6oz (160g) each – our guide to making the perfect Classic Pizza Dough covers everything you need to know.

Start by making your crab seasoning. In a bowl, mix together all the crab seasoning ingredients. Note that this recipe makes extra – store in an airtight container.

Now, make the béchamel pizza sauce. In a small saucepan, melt the butter over a medium heat on a stovetop (hob). Add the flour and garlic, and stir for about 1 minute or until bubbling. Slowly whisk in the milk until well combined and glossy. Remove from the pan from the heat. Add the cream cheese, stirring until well combined. Add the crab seasoning, dried parsley and season with salt and pepper to taste.

Fire up your Ooni 3, Ooni Pro or Ooni Koda. Aim for 932˚F (500˚C) on the stone baking board inside. You can check the temperature inside your oven quickly and easily using the Ooni Infrared Thermometer.

Using a small amount of flour, dust your Ooni 12” Classic Pizza Peel or Ooni 14” Classic Pizza Peel. Stretch the pizza dough ball out to 12 inches and lay it out on your pizza peel. Using a spoon, spread the béchamel pizza sauce over the base. Top with the mozzarella and cheddar, then add the crab meat.

Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.

Once cooked, remove the pizza from the oven and sprinkle with extra crab seasoning and dried parsley. Serve hot!

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