Avocado & Crab Cake Flatbread Pizza

Ingredients

6 oz. package Phillips Maryland Style Crab Cakes (2-pack)
2 large avocados, peeled, cored and sliced thin
1 – 2 Tbsp. chopped cilantro
salt and pepper
lime wedges for serving
1 lb. prepared pizza dough or homemade (recipe follows)

Homemade Pizza Dough (makes 2 batches – freeze one for later):
4 1/2 cups unbleached high gluten bread flour
1 3/4 tsp. salt
1 tsp. instant yeast
¼ cup olive oil
1 3/4 cup ice cold water
1 Tbsp. sugar
cornmeal for dusting

Ricotta Pizza Sauce:
8 oz. whole milk ricotta cheese
1 clove garlic, minced
zest of one lime
1 jalapeno, minced
1 Tbsp. chopped fresh cilantro
salt and pepper to taste

Quick Pickled Shallots:
1/2 cup rice wine vinegar
1 tsp. sugar
1 tsp. kosher salt
pinch of pepper
2 large shallots, sliced very thin

Chile Agave Oil:
1/3 cup olive oil
1 Tbsp. agave
2 tsp. adobo from canned chipotle peppers in adobo

Poached Eggs:
4 large eggs
water, for boiling
vinegar, as needed

Cooking Instructions

If making homemade pizza dough, prepare dough:

• In the bowl of a stand mixer, mix together flour, salt and yeast. Add the oil, sugar and water and mix until it forms a ball. On a clean surface, knead for about 5 minutes until the dough is smooth.
• Divide the dough into 2 equal pieces, shape into balls, flour lightly, and place on a jelly roll pan that has been lined with lightly oiled parchment. Cover with plastic wrap and refrigerate overnight or up to three days.
• Remove dough from refrigerator two hours prior to use.

If using prepared pizza dough, proceed as below:

• Preheat oven and pizza stone at 425 degrees F for at least ½ hour.
• Prepare Ricotta Pizza Sauce: Whisk together ingredients. Reserve.
• Prepare Quick Pickled Shallots: In a glass measuring cup, whisk together first four ingredients. Add shallots and allow to sit for 30 minutes or refrigerate overnight if desired. Reserve.
• Prepare Chipotle Agave Oil: Whisk together ingredients in a small bowl. Reserve.
• Prepare Crab Cakes: Prepare according to package directions. Reserve.
• Prepare Poached Eggs: Fill a medium saucepan 2/3 full with water. Bring to a boil and then reduce heat to a bare simmer. Add vinegar. Crack eggs into individual ramekins. Add eggs to the pan one at a time by gently easing ramekin into water and sliding out. Immediately remove from heat. Cover with a lid and let sit for 4 minutes. Remove eggs one at a time with a slotted spoon. Drain on a paper towel lined plate.
• Bake Pizza Crusts: Divide pizza dough in half and stretch each to a 10” circle. Bake for 8 to 10 minutes until lightly browned. Remove crusts from oven. Cool for five minutes.
• Assemble Pizzas: Top crust with ricotta pizza sauce. Top with fanned out avocado slices. Crumble a Phillips Crab Cake over the avocados on each pizza. Top with drained pickled shallots. Place two poached eggs in the center. Sprinkle with cilantro and drizzle with chipotle agave oil. Sprinkle with salt and pepper. Serve with lime wedges.

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