There’s a restaurant here in town that is billed as American fusion pub cuisine, and I love everything that I’ve tasted when I visit. Beyond the amazing food, they have awesome service, and an open, customer-facing kitchen, that runs like a well-oiled machine. On a recent visit, we decided to try one of their artisan pizzas, a crab rangoon flatbread.
One bite of this flatbread and I was hooked. I was like one of those won ton wrapped, crab and cream cheese packages of goodness from your local Chinese joint, but on a much larger scale. I knew that I’d have to try and recreate this at home!
We were recently gifted an electric pizza oven and this seemed like the perfect excuse to break it out and make some delicious food. For a first attempt, I have to say that I’m thrilled with the result. The pizza was gone in moments, and I think everyone agreed it was delicious.
Crab Rangoon Pizza
- Pizza Dough (use your favourite, I used Bob’s Red Mill Gluten Free Dough)
- 1 cup crab meat
- 1/3 cup cream cheese, whipped or room temperature
- 1 cup mixed shredded cheese
- scallions, chives, arugula to garnish
- 3 tbsp sweet and sour sauce or sweet chili sauce
Preheat your pizza oven, or traditional oven to 400º F. Roll out the dough into a 10 to 12 inch circle. The thinner the crust, the better with this recipe. Smear cream cheese all over crust and then distribute the crab meat. Cover with shredded cheese and transfer to the pizza oven or traditional oven. Follow pizza oven cooking directions till dough is done. In a traditional oven, bake till cheese is melted and dough is cooked, 10 to 12 minutes for a super thin crust. Remove from oven, slice and top with scallions, chives and arugula. Drizzle sweet and sour sauce or sweet chili sauce over top just before serving.