January 31, 2011

Lump Crab and Pumpkin Flatbread

Posted by Emily Malloy

5:40PM. It was nearing dinnertime. I rustled through my cabinets to find ingredients that were worthy of combination and being sculpted into dinner.

5:45PM. Several ingredients had gathered, although, not to the pleasure of the chef-in-residence (that’s me, ahem).

5:46PM. In my desperation, I went to the part of my house where I have great canned goods stacked from ShopRite’s Can Can Sale and weighed my options. Full of excitement and anticipation, my eyes poured over the different labels… canned pumpkin… chickpeas… I have the start of a dinner I think!

5:48PM. Dinner is almost assembled and ready to go into the oven.

5:48:30PM. My husband sees a can of chickpeas in my hand. I got caught. I’m as good as dead. The man is afraid of chickpeas, no way of sneaking it in without him noticing. But they’re so yummy… he would totally love to eat it, but is afraid to try… One would have thought the kitchen was going into DEFCON1 status. Tension was in the air, though not a word was uttered. We had both of our guns loaded, but alas I backed down. He’s lucky. I have a mean right hook.

5:49PM. I retreat to my canned goods from ShopRite once again, and pick up a can of crab and proceeded back into the kitchen, which luckily was back to DEFCON5.

6:30PM. Dinner was served. Bellies were full. Faces bore smiles.

Mission Accomplished.

Next goal: Sneaking hummus into dinner. *wink*


Lump Crab and Pumpkin Flatbread

Ingredients for the dough:
1 cups spelt flour
1 cup whole wheat flour + extra flour for kneading
1 TBS extra virgin olive oil
2 tsps Kosher salt
1 cup hot water

Ingredients for the topping:
1 cup ShopRite canned pureed pumpkin
1 cup canned lump crab meat
1/2 cup Parmesan cheese
1 cup skim milk
3 TBS salted butter
3 TBS all-purpose flour
2 TBS Paprika 
Salt and pepper to taste
2 cups argula or spring mix, rinsed
1/2 cup Parmesan cheese to top

1. Preheat your oven (hopefully equipped with a pizza stone) to 500 degrees. Allow the oven to preheat with the stone in there. And allow it to heat for about 30 minutes.
2. In a medium sized bowl, combine all of the dough ingredients. Knead for about 5 minutes until well combined. Allow the dough to rest for about 15 minutes.
3. In a large sauce pan, melt the butter and whisk in the flour until well combined. Add the milk while whisking and bring to a boil. Add the pumpkin and cheese and stir until melted and combined. Add Paprika, salt and pepper.
4. Roll out the dough, place onto a prepared pizza peel (using cornmeal or whole wheat flour), place fork holes throughout the dough.
5. Top with 1 to 2 cups of the pumpkin sauce , arugula, crab, and a touch more cheese!
6. Place onto the pizza stone, turn down the heat in the oven to 375 and bake for approximately 20 to 25 minutes.

IMPORTANT NOTICE: As a POTLUCKTM blogger, I received ShopRite Pureed Pumpkin from ShopRite for free.