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Szechuan Crab Pizza

Crisp pizza crust topped with a Szechuan-spiced cream base, lump crab meat, and a numbing chili oil finish.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Servings: 4
Calories: 440
Ingredients Method

Ingredients
  

  • 1 lb pizza dough store-bought or homemade
  • 1/2 cup heavy cream
  • 2 tablespoons cream cheese softened
  • 1 teaspoon Szechuan peppercorns toasted and ground
  • 2 cloves garlic grated
  • 1 teaspoon soy sauce
  • 1 cup shredded mozzarella
  • 8 oz lump crab meat picked over for shell fragments
  • 2 green onions thinly sliced
  • 1 tablespoon chili oil for finishing
  • Sesame seeds for finishing

Method
 

  1. Preheat your oven to its highest setting, ideally 500F, with a pizza stone or steel inside for at least 30 minutes.
  2. Whisk together the heavy cream, cream cheese, ground Szechuan peppercorns, garlic, and soy sauce until smooth.
  3. Stretch the pizza dough into a 12-inch round on a lightly floured surface or pizza peel.
  4. Spread the Szechuan cream base evenly over the dough, leaving a half-inch border. Scatter the mozzarella on top.
  5. Bake for 10-12 minutes, until the crust is deeply golden-brown and the cheese is fully melted and bubbling.
  6. Remove from the oven and immediately scatter the crab meat over the hot pizza. Drizzle with chili oil, top with green onions and sesame seeds, and slice.