Crispy Crab Pizza With Rocket Salad Topping

READY IN: 28mins
Recipe by AusNZ Hosts

Made for Good Things Are Cooking Here!! (A non-cooking game) In the Australian/New Zealand Cooking Forum - Chef #547750 wrote "I had a pizza with a base like this in France once. They like them with a very thin, crispy pastry base rather than a yeast bread base."

Top Review by Chef floWer

YUM! I'm not a big rocket fan but I had to try this pizza because I like the rest of the ingredients. I used sun-dried tomato pesto and two little tins of crabmeat but otherwise kept to the recipe. Each layer of the pizza was unique and together they really went well. I cut the pizza into four squares and then folded the square in half and ate it like a sandwich. Delicious Thank you Aus/NZ Chef's

Ingredients Nutrition


  1. Roll the pastry to 1/4"/5mm.
  2. 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.
  3. Bake in a hot oven (200C or 400F) for 8 minutes.
  4. Zest and juice the lime.
  5. Combine the shredded crab meat, lime zest, lemongrass and a little of lime juice.
  6. Slice the mozzarella into about 6 slices.
  7. 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.
  8. Put back in the oven for about 10 minutes until the cheese is golden and bubbling.
  9. 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.

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