Garden Seafood Pizza

This is a great appetizer for a barbecue or pool party.

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Garden Seafood Pizza
"Stoneware Sensations", by the Pampered Chef, Ltd. - 1997
10 Servings

"Refrigerated crescent rolls make a perfectly simple pizza crust. This appetizer pizza features a topping of herbed cream cheese, fresh chopped spinach, and a hint of lemon. Chopped crabmeat and ripe olives add the finishing touches." - author

8 oz refrigerated crescent rolls
1 1/2 cups fresh spinach leaves, firmly packed, stemmed and coarsely chopped (3-4 oz)
8 oz cream cheese, softened
1 scallion including top, sliced
1/2 teaspoon dill weed
1/8 teaspoon black pepper
1 teaspoon lemon zest, divided
1/2 teaspoon lemon juice
4 oz imitation crab, flake- or leg-style, coarsely chopped
1/4 cup black olive pieces

Preheat oven to 350 degrees F. Unroll crescent dough; separate into triangles. On a 13-inch round baking stone or pizza pan, arrange triangles in circle with points in the center and wide ends toward the outside. Using a lightly floured roller, roll out dough to a 12-inch circle, pressing seams together to seal. Bake for 12-15 minutes or until golden brown. Remove from oven. Cool completely.

In 1-quart mixing bowl, combine cream cheese, 2/3 of the spinach, scallion, dill weed, pepper, 1/2 of the lemon zest, and lemon juice; mix well. Spread cream cheese mixture evenly onto crust. Top pizza with remaining spinach, crab meat, olives, and lemon zest. Cut pizza using pizza cutter (I like small diamond shapes!) and serve.