• 16servings
  • 10minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B9, H, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Potassium

Ingredients Jump to Instructions ↓

  1. 3 cups all-purpose flour

  2. 1 ( 1/4 ounce) package active dry yeast

  3. 1 teaspoon sugar

  4. 1/2 teaspoon salt

  5. 1 cup water

  6. 2 tablespoons olive oil or vegetable oil


  8. 2 (8 ounce) packages cream cheese, softened

  9. 2 (6 ounce) cans crabmeat - drained, flaked and cartilage removed

  10. 1/4 cup milk

  11. 1 cup crumbled feta cheese

  12. 1 teaspoon dried basil

  13. 1 teaspoon dried oregano

  14. 1/2 teaspoon garlic powder

  15. 1 cup shredded Swiss cheese, divided

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a saucepan, heat water and oil to 120 degrees F-130 degrees F. Add to dry ingredients; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

  2. Punch dough down; divide in half. On a floured surface, roll each piece into a 13-in. circle; transfer to two 12-in. pizza pans. Build up edge slightly. Prick dough thoroughly with a fork. Bake crusts at 450 degrees F for 10-12 minutes or until lightly browned. Combine the cream cheese, crab, milk, feta cheese, basil, oregano, and garlic powder; spread mixture over each crust. Sprinkle each with 1/2 cup Swiss cheese. Bake 10-12 minutes longer or until crust is golden and cheese is melted. Cut into wedges.


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