Description
A fusion pizza combining the flavors of crab Rangoon with a crispy thin crust, creamy filling, and a sweet chili drizzle.
Ingredients
Scale
- 450 g (1 lb) Pizza dough, store-bought or homemade
- 225 g (8 oz) Cream cheese, full-fat
- 170 g (6 oz) Imitation or real lump crab
- 30 g (2 oz) Green onions / scallions
- 15 ml (1 tbsp) Soy sauce
- 15 ml (1 tbsp) Rice vinegar
- 10 g (2 tsp) Sugar
- 15 g (1 tbsp) Egg white or 5 g (1 tsp) cornstarch
- 60 ml (1/4 cup) Sweet chili sauce
- 5 ml (1 tsp) Sesame oil (optional)
- Sesame seeds (optional)
- Chopped cilantro for garnish
Instructions
- Prepare the dough and preheat the oven: Stretch or roll 450 g (1 lb) dough to a 30 cm (12-inch) round on a lightly floured surface. Preheat the oven to 260°C (500°F) with a baking stone inside for at least 45 minutes.
- Brown the cream cheese: Heat 225 g (8 oz) cream cheese in a small nonstick skillet over medium heat for 6–8 minutes until light golden.
- Mix the Rangoon filling: In a bowl, combine browned cream cheese, crab, soy sauce, rice vinegar, sugar, egg white or cornstarch, and sesame oil. Fold in sliced scallions.
- Assemble the pizza: Transfer dough to a peel dusted with semolina. Spread the crab-cream mixture over the center, leaving a 2 cm (3/4-inch) rim.
- Bake and finish under the broiler: Slide the pizza onto the hot stone and bake for 10–12 minutes. Broil for 1–2 minutes for a crisp top.
- Dress and serve: Let the pizza rest for 2 minutes, drizzle with sweet chili sauce, add cilantro and scallions, then slice and serve.
Notes
For gluten-free, replace dough with 1:1 gluten-free crust. For a vegetarian option, use marinated hearts of palm instead of crab.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 6g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1.5g
- Protein: 13g
- Cholesterol: 90mg