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Quick Crab and Dill Pizza

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.


  • 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


  • 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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