Ingredients Weight Measure
Cream cheese 12 oz.
TABASCO® brand Green Jalapeño Pepper Sauce 2 tsp.
Chesapeake Bay crab seasoning 1 tsp.
Tarragon, fresh, chopped 2 Tbsp.
Lemon juice 1 tsp.
Salt, divided 2 pinches
Black pepper, divided 2 pinches
Olive oil 1 Tbsp.
Garlic 1 tsp.
Baby spinach leaves 2 cups
Prepared pizza dough 12 oz.
Cornmeal 2 Tbsp.
Crabmeat, jumbo lump 8 oz.
Bacon, cooked, crumbled 1/4 cup
Artichokes, 1/4" slices 1/4 cup
Jalapeño pepper, sliced 2 Tbsp.
Chives, chopped 2 Tbsp.


  1. Preheat oven to 425°F.
  2. In a mixing bowl, combine cream cheese, TABASCO® Green Jalapeño Pepper Sauce, Chesapeake Bay crab seasoning, tarragon, lemon juice and a pinch of salt and pepper.
  3. In a large sauté pan, add olive oil and garlic. Warm until garlic is fragrant. Add baby spinach and season with a pinch of salt and pepper. Sauté until wilted and drain on a plate using a paper towel.
  4. On a flat work surface, flatten pizza dough into a 14" circle, leaving a 1/2" raised rim around the edge. Poke holes in dough with a fork. Place on a wooden pizza peel sprinkled with cornmeal.
  5. Bake dough for 6-8 minutes in a pizza oven. Remove and let cool for two minutes.
  6. Spread cream cheese mixture in an even layer over pizza. Top with crabmeat, bacon, artichokes, jalapeño and spinach.
  7. Return to the oven for 4-5 more minutes. Remove from oven and top with chives.

Yield: 1 14" pizza, or 2-3 servings