Krab pizza
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Pizza Crust Dough, 4 serving (remove)Imitation Alaskan King Crab, 8 oz Parkay, Light Original Spread Margarine, 1 Tbsp,Basil, 1 tbsp Oregano, ground, 1 tbsp Rosemary, dried, 1 tbsp Parsley, dried, 1 tsp Thyme, ground, 1 tbsp *Albertson's Mozzarella Fat Free, .5 cup Mushrooms, fresh, 1 cup, slicedRed Ripe Tomatoes, 1 tomato, slicedGarlic, 1 tsp, minced
Makes approximately 4 2 slice servings.
1. Use Pillsbury ready made pizza dough. Follow directions on the package. Once dough is in the pan, sprinkle 1/4 of dried herbs over the crust.
2. While dough is prebaking for 8 minutes, Melt margarine and 1/2 of the remaining herbs in the microwave for approximately 20 sec. Slice the tomatos and mushrooms. Shred the Krab meat.
3. When dough has finished prebaking, brush herb butter over the crust and sprinkle garlic evenly over the crust.
4. Spread Krab, mushroom and cheese onto the crust and top with tomatos.
5. Complete the baking of the pizza as described on the dough can or until cheese is melted and browning.
Number of Servings: 4
Recipe submitted by SparkPeople user WYNDBORNE.
1. Use Pillsbury ready made pizza dough. Follow directions on the package. Once dough is in the pan, sprinkle 1/4 of dried herbs over the crust.
2. While dough is prebaking for 8 minutes, Melt margarine and 1/2 of the remaining herbs in the microwave for approximately 20 sec. Slice the tomatos and mushrooms. Shred the Krab meat.
3. When dough has finished prebaking, brush herb butter over the crust and sprinkle garlic evenly over the crust.
4. Spread Krab, mushroom and cheese onto the crust and top with tomatos.
5. Complete the baking of the pizza as described on the dough can or until cheese is melted and browning.
Number of Servings: 4
Recipe submitted by SparkPeople user WYNDBORNE.
Nutritional Info Amount Per Serving
- Calories: 263.7
- Total Fat: 6.5 g
- Cholesterol: 11.3 mg
- Sodium: 1,134.2 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 3.8 g
- Protein: 16.0 g
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