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Grilled Crab Pizza with Artichoke and Bacon

  • 2 tablespoons butter
  • 2 tablespoons flour
  • ¾ cup Half & Half
  • 1 tablespoon sherry
  • 1/8 teaspoon salt and pepper
  • 1/16 teaspoon nutmeg
  • 5 slices bacon, cut into 1 inch pieces
  • 1 tablespoon cornmeal
  • 10 ounce pizza crust dough
  • olive oil spray
  • 3 ounces Mozzarella, shredded
  • 3 artichoke bottoms, cut into 1/8 inch slices
  • 6 ounces backfin crab meat
  • half of 1 lemon
  • 1 ounce Parmesan, finely grated

Preheat grill. In saucepan over fire, melt butter and combine with flour to make a roux. Add Half & Half, stirring until thickened. Add sherry, salt, pepper and nutmeg. Remove sauce from grill.

Cook bacon and drain.

Dust pizza paddle with cornmeal. Form dough into an 8" circle approximately 1/8" thick. Coat grill rack with olive oil spray and transfer dough onto it. Grill about 2 minutes until dough bubbles and begins to brown on bottom. With a spatula, lift onto paddle and flip crust over on grill rack.

Working quickly, spread Mozzarella evenly over crust. Arrange artichoke slices on top. Next, layer crab meat. Squeeze lemon juice over crab meat. Pour sauce over all, topping with Parmesan cheese and bacon.

Close lid and grill 3 to 5 minutes until cheese is melted.

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