by A.J. Coltrane
Inspired by a “greatest pizza in the US” type of show: It’s Crab Rangoon pizza!
For the uninitiated, Crab Rangoons are fried potstickers filled with cream cheese, crab, and scallions.
To make this into a pizza topping I combined the cream cheese with heavy cream, horseradish, shallots, and salt in a food processor. Then the crab was added and given a quick buzz to incorporate.
For the other “prep”, I coated wonton strips with a little canola oil and baked until lightly browned. (no pic, see below)
I lightly coated the top and bottom of the pizza dough with canola oil and par-baked it on a screen for 8 minutes at 500F. Then I added the cream cheese mixture and some shredded mozz and cooked for another 7 minutes.
After the pizza came out of the oven it got topped with the wonton strips and sweet chili oil (sriracha, honey, and lime juice).
It was no more work than a regular pizza, this one is going into the “making it again” file.