Garden Seafood Pizza
Category: Pizza
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Serves/Makes: 6
Ready in: 1-2 hrs
- 1 package (8 ounce size) refrigerated crescent rolls
- 1 1/2 cup firmly packed fresh spinach leaves, stemmed and coarsely chopped
- 8 ounces cream cheese, softened
- 1 green onion with top, sliced
- 1/2 teaspoon dill weed
- 1/8 teaspoon ground black pepper
- 1 teaspoon lemon zest, divided
- 1/2 teaspoon lemon juice
- 4 ounces crab meat, coarsely shopped (may use imitation crabmeat)
- 1/4 cup pitted olives, coarsely chopped
Preheat oven to 350 degrees F. Unroll crescent dough; separate into triangles. On 13-inch round baking stone, arrange triangles in circle with points in the center and wide ends toward the outside. Using lightly floured pizza roller, roll out dough to 12-inch circle, pressing seams together to seal. Bake 12-15 minutes or until golden brown. Remove from oven. Cool completely. Chop spinach in 3 batches. In 1-quart batter bowl, combine cream cheese, 1 cup of the spinach, green onion, dill weed, pepper, 1/2 teaspoon of the lemon zest and lemon juice; mix well. Spread cream cheese mixture evenly onto crust. Coarsely chop crab meat, olives and remaining 1/2 teaspoon lemon zest. Cut pizza and serve.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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