Crab Rangoon Pizza Mash-Up

This pizza transforms crab rangoon from an appetizer into a main dish. Loaded with creamy crab filling, it's packed with flavor.
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  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 6 to 8 servings
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1 pound jumbo lump crabmeat

8 ounces cream cheese, at room temperature 

1/2 cup drained and chopped water chestnuts 

1/4 cup mayonnaise 

1 tablespoon low-sodium soy sauce 

2 teaspoons Chinese hot mustard, plus more for serving  

1 teaspoon toasted sesame oil 

2 scallions, sliced, plus more for garnish 

1 clove garlic, finely chopped  

Kosher salt and freshly ground white or black pepper 

All-purpose flour, for dusting 

1 pound store-bought pizza dough, at room temperature 

1 large egg  

2 teaspoons white sesame seeds or black sesame seeds (or a combination) 

Duck sauce, for drizzling 

Chow mein noodles, for garnish 


Special equipment:
a pizza stone or rimmed baking sheet
  1. Place a pizza stone or an inverted rimmed baking sheet on the bottom rack of the oven and preheat to 500 degrees F.
  2. Combine the crab, cream cheese, water chestnuts, mayonnaise, soy sauce, Chinese hot mustard, sesame oil, scallions, garlic, 1 teaspoon salt and a pinch pepper in a large bowl. Set aside. 
  3. Dust a piece of parchment paper lightly with flour. Stretch or roll out the pizza dough into a 12-inch round on the parchment, then transfer the dough on the parchment to a pizza peel or another inverted rimmed baking sheet. Spread with the crab mixture. Whisk the egg with 1 tablespoon water in a small bowl. Brush the crust with the egg wash and sprinkle with the sesame seeds.  
  4. Slide the pizza on the parchment onto the pizza stone or baking sheet and bake until the crust is golden, 12 to 15 minutes. 
  5. Drizzle the pizza with duck sauce and top with the chow mein noodles and more sliced scallions. Serve with more Chinese hot mustard.