Chesapeake Bay Pizza

Posted: February 8, 2011 in Food, Main course
Tags: , , , , , ,

Its superbowl time, and my fellow chef Michele and I ready to tackle this new pizza that my coworker Sara found in her travels through the outer banks of NC (OBX).  This is a white sauced pizza (be’chamel sauce) with crab, bacon and corn.  For the sake of integrity without purpose of slander, I will keep the recipe in tune with the events which occurred during this creation.

Ingredients, (for three 8″ pizzas) :
2 1/2 cups milk
4 Tbsp butter
4 Tbsp flour
1 lb of crabmeat (I used backfin for this take)
Old Bay seasoning
A small bowl of melted butter with brush
pepper (cracked peppercorn pepper preferred but not necessary)
Corn (fresh cut, frozen, or canned)
16 oz mozzeralla cheese
Garlic powder
8-12 slices of bacon (brown sugar or maple preferred)
3 8″ Boli pizza crusts (or your fav brand or homemade)

Preheat oven to 450

The plan for this pizza was for Michele to do the be’chamel sauce, and I cover the rest. In my rush to the superbowl party, i did forget my pizza stone to cook the pizza on, as well as my corn.  So now we’re waiting on Michele to bring the corn and sauce.  However to means beyond her control with another baking order, she’s running late, and people are getting restless at the superbowl party for food.  Grabbing the nearest available soon-to-be-helper, we get started on this be’chamel sauce. First things first, cook the bacon, chop into half inch pieces, and drain.

Drain your crab meat and mix in a few Tbsp sugar and Old Bay to taste.  For extra credit you can cut up some chives and add here. Refrigerate Crab until ready to use.

In a sauce pan, heat the milk to just below scalding, (when you get that film on top of the milk).  While the milk is heating up, melt the butter and add flour to melted butter and cook, stirring constantly for about 2 minutes without letting it brown.  Add the milk, continue to stir, and bring to a boil as it thickens.  Lower heat and add pepper, garlic, and Old Bay.  I didn’t measure the Old Bay, just kind of shook it until it looked good. Continue stirring and remove from heat.

Brush pizza crusts with melted butter and sprinkle garlic powder to taste over the crust.
Spread be’chamel sauce evenly.
Add crab
Add bacon.  “IF”  you have corn at this time, add it here as well.  We didn’t.  :o(
(We still love you Michele! I still take some of the blame for leaving corn at my house)
Add your cheese, (the cheese in the pics is a little excessive, but all part of the learning process of making your first pizza)

Bake for 8-10 mins and enjoy!  Note a pizza stone would be awesome to use here!

Oh wait!  We have some corn now!  Made it in time for the last pizza!

  1. Shanee' says:

    What type of crabmeat did you use?


  2. Renard says:

    I must say that pizza was “scrumlicious”!!!!!!


  3. Michele says:

    This pizza was awesome. The crab was juicy, bacon crisp and the seasoning was on point…I want more!!! Hats off to the chef 🙂


  4. jessica says:

    “I just shook it till it looked good” Spoken like a true chef. Love it!


  5. Gabrielle says:

    I had the pizza with corn and I liked it! I didn’t get the one with the bacon but that sounds like it would have been good too. 🙂


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