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Crab and Spinach Alfredo Pizza

Crab and Spinach Alfredo Pizza

Coastal Living MARCH 2004

  • Yield: Makes 1 (12-inch) pizza


  • 1/3 (48-ounce) package frozen bread dough*
  • 3 tablespoons yellow cornmeal
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1 (10-ounce) container refrigerated Alfredo sauce
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1/2 pound lump crabmeat, drained
  • 2 cups (8 ounces) shredded Muenster cheese


Let dough stand at room temperature, covered with plastic wrap, for 30 to 45 minutes or until completely thawed.

Sprinkle cornmeal on a lightly greased baking sheet; add dough, and roll out into a 12-inch circle. Brush dough with oil, and sprinkle with garlic and salt. Bake at 450° for 8 minutes or until lightly browned.

Combine Alfredo sauce and spinach in a medium bowl. Spread sauce mixture over crust, leaving a 1-inch border around edges. Top evenly with crabmeat and cheese. Bake 9 minutes or until crust is golden and cheese melts.

*The package of bread dough contains 3 loaves. You need 1 loaf for this recipe.


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Crab and Spinach Alfredo Pizza Recipe