Ingredients
1 risen ball of Samuel Adams Boston Lager Infused Dough
1/2 c. drained lump crabmeat
1/2 c. whole milk ricotta
1/2 c. loosely packed whole milk mozzarella
1 tbsp. Chopped chives
1 tsp. Hot sauce
1 tsp. Dijon mustard
2 tbsp. mayonnaise
2 tbsp. crab juice
Preparation
Step 1Preheat the oven to 500 degrees F. Mix crab, ricotta, mozzarella, chives, hot sauce, mustard, mayonnaise, and crab juice. Set aside.Step 2Stretch dough to desired diameter (12 inches for thicker crust, 14 inches for thinner crust), and lay on a lightly oiled cookie sheet, pizza pan, or screen.Step 3Apply an even layer of crab mixture to about 1/2 inch from the border of crust.Step 4Bake for 10-15 minutes until your toppings are bubbling and the crust is golden brown.Step 5Out of the oven, drizzle on lemon juice and/or add more chives to taste plus whatever else you like on your crab cakes. Let rest a few minutes, then cut, serve, and enjoy.
Courtesy of Mark Bello (www.pizzaschool.com)
