Best Crispy Crab Pizza With Rocket Salad Topping Recipes

CRISPY CRAB PIZZA WITH ROCKET SALAD TOPPING

Steps:

• Roll the pastry to 1/4"/5mm.
• Mix the finely chopped chilli with the sun-dried tomato paste or finely chopped sun-dried tomatoes and spread all over the pastry. Look for the tubs of sun-dried tomato pesto beside the regular basil pesto in the fridge section of your supermarket. It makes a great tasty pizza sauce.
• Bake in a hot oven (200C or 400F) for 8 minutes.
• Zest and juice the lime.
• Combine the shredded crab meat, lime zest, lemongrass and a little of lime juice.
• Slice the mozzarella into about 6 slices.
• Remove the pastry from the oven and scatter the crab mixture and mozzarella slices over the top. Add a grind of black pepper and salt to taste.
• Put back in the oven for about 10 minutes until the cheese is golden and bubbling.
• To serve, scatter the rocket over the pizza while still hot. Thin the mayonnaise with the rest of the lime juice and drizzle over the rocket.

CRAB PIZZA

Steps:

• Preheat oven to 425 degrees.
• Place pizza dough on a lightly greased pizza pan and press out to 12 inches.
• Evenly distribute alfredo sauce.
• Evenly distribute crab meat.
• Evenly distribute cheddar and motzarella cheeses.
• Top with the Old Bay Seasoning, onions, bacon and mushrooms.
• Bake on the lowest rack for 20-25 minutes.

TORTILLA CRAB PIZZA

Steps:

• Preheat oven to 425F for Pyrex, or 450F for a metal pizza pan.
• Spread olive oil on pizza pan (I use Pyrex!) to prevent the tortilla from sticking to the pan.
• Place flour tortilla onto pizza pan and spread on cream cheese.
• Top with imitation crab meat and onion.
• Lightly sprinkle with garlic powder, salt, black pepper, and cayenne.
• Top with swiss and cheddar cheeses.
• Top cheeses with the snipped basil.
• Bake at 425F (Pyrex) or at 450F (metal) for 15 minutes.
• Remove from oven and immediately slide pizza onto a wire rack so the crust doesn't sweat!
• Cool for 10-15 minutes, slide the pizza back onto the pizza pan and cut into 8 pieces, with a pizza cutter.
• Three-four pieces with a green salad is plenty for two-three persons, or as an appetizer for a few folks!
• NOTE: Use whatever cheese mixture you like ~ my photo with the blue background is made with swiss and mozzarella, with the basil underneath where it can't be seen!