Description
A playful mash-up of crab rangoon flavors turned into a pizza, featuring a crispy thin crust and tangy cream cheese topping.
Ingredients
Scale
- 450 g (1 lb) pizza dough (store-bought or homemade)
- 225 g (8 oz) full-fat cream cheese, softened
- 150 g (5 oz) imitation crab, shredded
- 3 scallions, thinly sliced
- 60 ml (1/4 cup) sweet chili sauce
- 5 ml (1 tsp) soy sauce
- 5 ml (1 tsp) sesame oil
- 5 ml (1 tsp) rice vinegar
- 1/2 tsp garlic powder
- 5 g (1 tsp) kosher salt
- 1/4 tsp black pepper, freshly ground
- Vegetable or olive oil for brushing
- Optional: toasted sesame seeds and sliced jalapeño for garnish
Instructions
- Preheat your oven to 260°C (500°F) and place a pizza stone or baking steel on the middle rack for at least 30 minutes.
- Transfer the stretched dough to a piece of parchment paper and slide it onto the preheated stone or baking sheet. Bake for 4–5 minutes until the dough just starts to set.
- Combine softened cream cheese, sesame oil, rice vinegar, soy sauce, garlic powder, kosher salt, and black pepper in a bowl. Fold in imitation crab and sliced scallions until evenly distributed.
- Spread the cream cheese mixture over the par-baked crust, drizzle with sweet chili sauce, and brush the crust edge with vegetable oil. Bake at 260°C (500°F) for 6–8 minutes.
- Switch the oven to broil and broil for 30–60 seconds. Remove pizza, top with remaining scallions and sesame seeds, rest for 2 minutes, then slice and serve hot.
Notes
Ensure the cream cheese is at room temperature for easier spreading. Avoid adding too much liquid to prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 70mg