Crabmeat Pizza with Dill and Chervil Weekend Recipe

This is the perfect non-traditional pizza to try.  The herbs are not your traditional pizza herbs with dill and chervil, but they combine as a great complement to asparagus and crab, the other unusual ingredients. You can mix it up by trying other fresh herbs, such as tarragon and dill, or tarragon and basil if you do not have any chervil at home.  You can click here to learn about Chervil if you want to try the celery-like herb.  

Dill, Chervil and Crab Meat Pizza

MAKES ONE 15-INCH PIZZA

1 (12- to 14-ounce) prepared pizza dough

1/2 cup prepared Alfredo sauce
1/4 cup Greek yogurt
1 tablespoon whole-grain mustard
1 tablespoon minced fresh dill
1 tablespoon minced fresh chervil  (if you don't have fresh, use 1 Tablespoon BYP Seafood Seasoning to substitute for these two herbs)

1 teaspoon sugar
3/4 cup shredded mozzarella cheese
1/2 cup shredded Monterey jack cheese
12 ounces lump crab meat, flaked
1 cup chopped fresh asparagus
2 tablespoons chopped fresh chives

Directions:

Preheat oven to 450 degrees F. Place pizza dough on a nonstick baking sheet or pizza screen. In a medium bowl, combine Alfredo sauce, yogurt, mustard, dill, chervil and sugar until thoroughly mixed. Spread sauce evenly over prepared pizza dough, leaving a 1/2-inch border for the crust.

Sprinkle both cheeses evenly over the pizza, then top with crab meat and asparagus. Sprinkle chives over toppings. Bake 12 to 15 minutes or until crust is golden and cheese is bubbly.