Crabmeat Pizza

• Crust
• 3 cups all-purpose flour, divided
• 1 (1/4 ounce) package active dry yeast
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 cup water
• 2 tablespoons olive oil or 2 tablespoons vegetable oil
• Topping
• 2 (8 ounce) packages cream cheese, softened
• 2 (6 ounce) cans crabmeat, drained, flaked and cartilage removed
• 1/4 cup milk
• 1 cup crumbled feta cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1 cup swiss cheese, shredded and divided

1. In a large mixing bowl, combine 1-1/2 cups flour, yeast, sugar and salt. In a saucepan, heat water and oil just to a boil. Add to dry ingredients; beat on medium speed for 3 minutes. Stir in enough remaining flour to form soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
2. Punch dough down; divide in half. On a floured surface, roll each piece into a 13-in. circle; transfer to two 12-in. pizza pans. Build up edge slightly. Prick dough thoroughly with a fork. Bake crusts at 450 degrees for 10-12 minutes or until lightly browned. Combine the cream cheese, crab, milk, feta cheese, basil, oregano and garlic powder; spread mixture over each crust. Sprinkle each with 1/2 cup Swiss cheese. Bake 10-12 minutes longer or until crust is golden and cheese is melted. Cut into wedges.

crust, allpurpose flour, active dry yeast, sugar, salt, water, olive oil, topping, cream cheese, crabmeat, milk, feta cheese, basil, oregano, garlic powder, swiss cheese

Taken from www.food.com/recipe/crabmeat-pizza-476287 (may not work)