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Mary Berry

Quick Crab and Dill Pizza

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Canny cook Mary Berry uses ready-made ciabatta as the base for her seafood pizza. Ready in a flash, this is especially good for a relaxed brunch.

Serves 2

Ingredients

Tomato Topping (makes enough for three; freeze any you don't use)

  • 150ml passatta
  • 3 tablespoons sundried tomato paste
  • 2 cloves garlic, crushed
  • 1 teaspoon sugar
  • salt and pepper
  • Half a ciabatta loaf
  • 175g can white crab meat, drained
  • Juice and zest half a lemon
  • 1 tablespoon fresh dill, chopped
  • 2 teaspoons, capers, drained
  • salt and pepper
  • 50g cheddar cheese, grated
  • Little paprika for dusting
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Method

  1. To make the basic tomato topping, mix the passatta, tomato paste, garlic, sugar together, and add seasoning. Spread the tomato mixture over the top of the pizza base leaving a 2cm gap around the edge. It is now ready for its topping.
  2. Cut the ciabatta in half lengthways and top one half with the tomato base.
  3. Dry the drained crab meat on kitchen paper and tip into a bowl. Stir in the lemon juice and zest, dill, capers and seasoning. Spoon on top of the tomato base. Sprinkle with cheese and dust with paprika.
  4. Bake in preheated oven at 200 degrees celsius for about 10 mins until bread is crispy and golden brown.
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