New House Pale Ale

So I have been tinkering with making a house pale ale recipe, and the last one that i made came out a bit too sweet (due to too much crystal malt). So I just want a little feedback on what you guys think of this new recipe. I want it to be hoppier than a Standard pale ale, but also with a descent malt backbone.

Partial Mash: 45 minutes @ 152 Degrees
5 Gallons:

6 Lbs. Light DME
1.25 Lbs. 2-Row
8 oz. Victory Malt
4 oz. Crystal 40

1 oz Nugget @ 60 min
.5 oz Amarillo @ 15 min
.25 oz Amarillo @ 5 min
.25 oz Amarillo @ 1 min

2 oz Amarillo Dry Hop 7 days

It won't be sweet. But if you want a "malt backbone", I'd suggest using Munich malt instead of regular two-row. Munich malt has a maltier flavor, if that makes sense. Also, aromatic malt has an intense malt flavor so 6 ounces of that added to the mash would make a stronger malt flavor and aroma as well.