Homemade Bacon and Crab Pizza

This homemade crab pizza is decked out with a creamy garlic sauce, cheese, crab, bacon, green bell pepper, red onion and fresh jalapeño. Make it with a store bought dough or the included from-scratch recipe – it’s delicious every time!

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taste and texture

Your first bite is met with hot, melty mozzarella cheese and a super creamy garlic pizza sauce with a distinct flavor of crab. The crab isn’t too overpowering, but use more than the recipe states and you’ll find this is no longer the case.

Chopped green bell pepper and red onion add bit of crunch and acidity while the crumbled cooked bacon brings a savory saltiness.

The jalapeño slices are more for show than flavor, but if you like spice this topping can’t be skipped. Use a fresh cored jalapeño if you prefer a milder taste, or spicy pickled jalapeños if you want more of a kick.

homemade pizza dough vs store bought

I’ll say first off that the dough pictured is store bought. We don’t always have time to make it from scratch. No worries – this recipe will still work with a pre-made dough.

The difference between a typical store bought dough and my from scratch version is that the homemade dough is thinner and more pliable, the edges get hard and crispy, and since the dough is a slow rise, it has a flavor that’s slightly closer to sourdough.

Store bought doughs are still great, they’re just different. The dough pictured is from Trader Joe’s – one of my faves. I’ve also tried some other big name and store brands. They’re fluffy and doughy, and a little less flavorful, but make up for it with convenience.

Before you go, here are some helpful tools for making this recipe. A stand mixer is such a time saver when making homemade doughs.

Pro-tip: if you’re in the market to buy a new stand mixer, consider its uses before buying. The KitchenAid Artisan Series is really popular and a fantastic workhorse for doughs, batters, and frostings. The Professional 600 Series has a stronger motor and slightly different features, making it the preferred choice for avid bread bakers.

To have a more restaurant-at-home experience, try using a pizza stone or cast iron pan – both conduct heat well and disperse it evenly, creating crispier crusts.

PS – Are you a fan of that garlic sauce? Me too! As of publication, I’ve posted two other pizza recipes using it: bacon and garlic flatbread pizza, and a creamy garlic and dill pickle pizza. Check it out!

until next time. x

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