Emma, I use canned crab and it works well.
1 full can that I squeeze water out of in paper towel then dollop in little spoonfuls in rows over two heaping soupspoons of pesto spread over dough. Too much pesto means too much oil and dough will be soggy and raw. I chop sun-dried tomatoes packed in oil and dot them along with 3 anchovies finely diced. Onion was also finely sliced and chopped. Cheese was from a cheese tray (Swiss, Gouda, Gruyère) but I often splurge on fresh bufalo mozza.
Dough is 2c all-purpose flour (not self rising); scant tbsp garlic powder (not garlic salt)and a tsp salt sifted together. 1c previously boiled water at 110f (you must take the temp or risk killing yeast if too warm) with 1tbsp yeast and 1 tbsp sugar. Mix well. Let the yeast mix sit until foamy (about 15mins) then dump into flour mix and I just stir until combined.
(Yeast is dead if it didn't foam w/i 15 mins)
I then transfer dough to a larger greased bowl and cover with a tea towel then place in a warm spot for an hour until it has risen (usually on my bed on heated throw!). Make sure the dough gets oil on top to avoid a crust forming.
I grease well a baking sheet with olive oil then hand press the dough to fit. You can roll it out, though. The dough should feel quite soft.
add toppings and then into a 425f over for 12-15 mins. I just use a spatula to lift the bottom a bit to check it's nice and brown.
Please post if you make your own! I love reading about other people's cooking and baking! 😋
btw, I omit salt and garlic powder and change water to milk to make my cinnamon bun dough. It's super easy, too. ☺️