Crab Rangoon Pizza
Can’t make up your mind between pizza night and Chinese take-out? This recipe asks, “Why not both?”
Equipment
- pizza paddle
Ingredients
- 16 oz pizza dough homemade or store bought
- 2 cups immitation crab chunks or lump crab meat
- 8 oz cream cheese room temperature
- 4 green onions chopped + more for topping
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon dried black garlic or can sub dried minced garlic
- 1 teaspoon Worcestershire
- ½ teaspoon fish sauce
- 1 teaspoon dried ginger
- ½ cup Parmesan cheese shredded
- ½ cup mozzarella cheese shredded + more for topping
- 1 tablespoon bacon cooked & crumbled
- ¼ cup corn meal as needed for pizza stone
- Thai ginger chili sauce
- red pepper flakes optional, to taste
Instructions
- Preheat the pizza stone for one hour at 425 F. Let the pizza dough come to room temperature.
- In a large bowl stir together the crab, cream cheese, chopped green onion, soy sauce, sesame oil, dried black garlic, Worcestershire sauce, fish sauce and ginger. Stir until the crab is broken up and everything is mixed together. Lightly stir in the parmesan and mozzarella cheeses.
- Roll out the pizza dough on a flour surface until it is about a quarter inch thick and about fourteen inches round. Use your knuckles to create dimples in the surface of the dough.
- If using a pizza stone, dust a pizza peel with corn meal and lay the dough on top. Alternatively, if you don’t have a peel, carefully remove the pizza stone from the oven and place it on a heat proof surface.
- Spread as much of the crab and cheese filling on top of the pizza dough as desired. Top with the crumbled bacon and any remaining mozzarella cheese. Slide the pizza into the oven and bake for 10-15 minutes, until the crust is puffed up and golden brown.
- Remove the pizza from the oven and allow to cool for at least 10 minutes prior to cutting, to set the cheese and toppings. Serve with a side of Thai ginger chili sauce. Enjoy!
Tried this recipe?Let us know how it was!