Ingredients:

  • 1 batch Pizza Dough (approx. 1 lb / 450g)
  • 1 Tbsp Olive Oil
  • 1 tsp Cornmeal or Semolina
  • 8 oz (225g) Cream Cheese, full-fat, softened
  • 4 oz (115g) Imitation Crab Meat (Surimi), finely flaked
  • 2 large Scallions (Spring Onions), thinly sliced (separated)
  • 1 tsp Worcestershire Sauce
  • ½ tsp Garlic Powder
  • ¼ tsp White Pepper
  • 1 large Egg, lightly beaten
  • 2 oz (55g) Shredded Mozzarella Cheese, low-moisture
  • 2 Tbsp Sweet Chilli Sauce (for drizzling)
  • 1 Tbsp Fresh Cilantro or Parsley, chopped (optional)

Instructions:

  1. Preheat oven to the highest setting possible (475–500°F / 245–260°C). If using a stone/steel, place it in the oven while preheating for at least 30 minutes.
  2. Prepare the Filling: In a medium bowl, beat the softened cream cheese until smooth. Fold in the flaked crab meat, white parts of the scallions, Worcestershire sauce, garlic powder, and white pepper. Gently mix in the beaten egg until just combined. Do not overmix.
  3. Shape the Dough: Stretch or roll the dough into a 12–14 inch circle. Transfer the dough to a cornmeal-dusted pizza peel or a baking sheet lined with parchment paper.
  4. Par-Bake: Brush the exposed dough edges lightly with olive oil. Bake the crust empty for 4–6 minutes until it just begins to set and puff slightly. Remove from the oven.
  5. Assemble the Pizza: Evenly spread the Crab Rangoon filling mixture over the par-baked crust, leaving a 1-inch border. Sprinkle the mozzarella evenly over the top.
  6. Final Bake: Carefully slide the pizza onto the hot stone/steel or place the baking sheet back in the oven. Bake for 10–14 minutes, rotating halfway, until the crust is deeply golden brown and the filling is hot and bubbly.
  7. Finish & Serve: Remove the pizza from the oven and let it rest for 2 minutes. Drizzle generously with sweet chilli sauce and sprinkle with the reserved green scallion tops and fresh herbs, if using. Slice and serve immediately.