Nancy Fuller's Red, White, and BBQ pizza with Louis Kemp Drab Delights

Nancy broke the mold with this recipe. Try her take on pizza using Louis Kemp Crab Delights® with fresh ricotta with a pie crust base. This recipe is unique as it is delicious!

Ingredients
  • 1 Pie crust (fresh is best)
  • 8 oz ricotta cheese
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 16 oz medium chunky salsa
  • 1 cup brown sugar
  • 1/2 cup Butter
  • 2 packages (8 oz each) Crab Delights®, flake or chunk style
Featured Product

Visit our imitation crab resource guide to learn about nutrition and health benefits, sustainable sourcing, and more!

Directions
  1. Preheat oven to 425°F.
  2. In a sauce pan reduce salsa, butter and brown sugar on medium-high heat until thick.
  3. Place dough on cookie sheet covered with parchment paper, poke holes in dough with fork.
  4. Spread ricotta cheese on crust dough
  5. Sprinkle with granulated garlic and onion
  6. Spread chunks of Crab Delights on dough, then spoon thickened sauce on top– covering entire pie crust.
  7. Bake at 425 degrees for 15 minutes, or till crust is browned.
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