It’s become a tradition here at the farm when we are snowed in by a storm for me to make a pizza when the shoveling and blowing is done.

I find it challenging to make a pizza well, there are lots of different elements to prepare and get onto the pizza at roughly the same time.

(My car will be in an auto body shop for at least a month I was told, and we’ll try getting along with Maria’s car for most of that time, if not I can rent a car and my insurance will pay for 30 days rental. So I couldn’t plan the pizza as well as I usually do.

The car has extensive damage underneath where it was dragged over big rocks to get pulled out and scratches and scrapes all over the car.)

Since I couldn’t get out to shop for the pizza  I had to improvise, and as luck would have it, it turned out to be the best pizza I’ve ever made, Maria and I agreed.

It was a crabmeat pizza, I have a can of lump crabmeat from Indonesia I’ve been saving for a week or so. I also have a homemade farm harvest basil pesto to put on the pizza.

I added fresh broccoli and thin slices of gouda cheese. My one critique of most of the pizza I buy is that there is way too much cheese and not enough different flavors.

Tonight we had the perfect mix. I got some think organic pizza dough from the food-co-op last week and saved it for a storm. I pre-baked the crust, spread out the fresh and delicious farm-made pesto over it.

I sauteed the lump crabmeat in Compound Butter (with herbs and garlic), brought to us as a gift by our friend – and sensational new food blogger – Julz Irion, creator of the new food/life blog JulzStyle.

I’ve never seen anyone take to blog quite so enthusiastically and effectively as Julz. If you’re interested in food or the life of a fascinating food teacher and inventor, belly dancer, and willful human, check it out.

I’m not in Julz’s league cooking wise, but this pizza worked out very well. Maria and I both agreed it was the best one we can remember.

After swirling the pesto onto the crust with a rubber brush, I added eight or nine slices of gouda cheese and some pine nuts. I also sauteed the broccoli in a small pan for eight minutes before laying it out on the crust.

The flavors were delicious and although they were all mixed together, the crabs, pesto, cheese, and broccoli all held their own and stood out. I thought they mixed beautifully well. The Compound Flavor really helped the crab.

I cooked the pizza at 475 degrees for 14 minutes. I pre-baked the pizza crust at the same temperature for 12 minutes.

And we’ll be eating the delicious lump crabmeat for a day or so. This one really worked. I’ve got to start preparing for the next storm.