Chesapeake Recipe

Preheat

Place a pizza stone or heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a pizza oven, preheat to the appropriate high temperature per manufacturer instructions.

On a lightly floured surface, dust dough with the 2 tbs flour and stretch or roll into a roughly 12-inch round, leaving a slightly thicker rim. If using a peel, dust with cornmeal to prevent sticking.

In a small saucepan over low heat, melt the 3 tbs butter. Add the minced garlic and gently cook for 30–45 seconds until fragrant but not browned.

Remove from heat and stir in 1 tsp lemon juice, 1 tbs chopped parsley, 1 tsp salt, and 1 tsp black pepper. Reserve about 1 tbs of the garlic butter for tossing the seafood; brush the remaining garlic butter evenly over the rolled-out dough, leaving the rim clean for a crisp crust.

Pat the shrimp dry with paper towels. In a small bowl, toss the shrimp with 1 tsp olive oil and 1 tsp Old Bay to coat evenly.

Heat a small skillet over medium-high heat. Add the reserved 1 tbs garlic butter and swirl to coat. Sear the shrimp 30–45 seconds per side just until they begin to turn pink and opaque; do not fully cook through (they will finish in the oven). Remove shrimp and set aside.

Gently fold the lump crab meat with a light pinch (about 1/4 tsp) of salt and a tiny crack of pepper — keep the crab as intact as possible. Toss the crab lightly with a teaspoon of the melted garlic butter if it seems dry. Do not overwork.

Scatter the sliced/torn mozzarella evenly over the garlic butter–brushed dough, leaving a small border for the crust.

Distribute the partially cooked shrimp across the pizza, placing them cut-side down so they finish cooking evenly. Gently drop spoonfuls of the lump crab meat between the shrimp and over the cheese, keeping large lumps intact.

Slide the pizza onto the preheated stone or baking sheet and bake at 500°F (260°C) for 8–10 minutes, or until the crust is golden and cheese is bubbling. If your oven runs hot, begin checking at 6 minutes.

Remove the pizza from the oven. Immediately brush the crust lightly with any remaining garlic butter from the pan. Sprinkle 1 tsp Old Bay evenly over the hot pizza, then scatter the torn basil leaves and 1 tbs grated Parmesan (optional) on top.

Let the pizza rest 2–3 minutes, then slice and serve hot.