Crab Pizza

In a small bowl, dissolve the sugar and honey into warm tap water. Sprinkle active yeast over the water and stir gently until dissolved (about 1 minute). Let stand in warm water until a thin layer of foam covers the surface (about 5 minutes). Combine all-purpose flour and whole-wheat flour in large electric stand mixing bowl. Add the salt, yeast mixture and oil to mixing bowl. Beat at medium speed until soft dough forms (about 3 minutes). Shape the dough into a ball and place in well-oiled bowl, turning to coat all sides. Cover tightly with plastic wrap and set to rise in a warm place (75–85 degrees) until it has doubled in size (about 1 hour).

Preheat oven to 450 degrees. Pinch dough down and separate into two pieces. Roll each piece out on a floured surface into a 13-inch sphere. Place each sphere in a 12-inch pizza pan and build up edges to make a crust. Poke holes in dough with a fork. Bake dough at 450 degrees for 10–12 minutes or until golden.

Mix together cream cheese, crabmeat, milk, feta cheese, basil, oregano and garlic powder. Spoon mixture onto crusts and top with Swiss cheese. Bake another 10–12 minutes or until cheese is melted. Slice into triangles and serve.