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Mushroom and Crabmeat Mexican Pizza



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12" flour tortilla
1 cup chicken stock
1 cup chipotle pepper
1/4 cup roux
1/4 cup heavy cream
Oil, as needed
1/2 oz. clarified butter
3 oz. sliced white mushrooms
1 oz. oyster mushrooms, stems removed julienned
2 oz. Dungeness crab meat
1 oz. diced peppers (red, yellow and green)
1 oz. tomatoes, diced
4 oz. Monterey Jack cheese
2 oz. Asiago cheese, grated


  1. 1
    Heat oil in deep fat fryer to 350ºF. Deep fry tortilla for approximately 4 minutes, tuning over once until both sides are golden brown and tortilla is crisp. Drain well, put dry with paper towels. Place on 12” pizza pan and set aside.
  2. 2
    In a medium sauce pot, bring chicken stock to a boil. Add pepper and break up with wire whisk. Add roux to thicken sauce and turn heat down to medium and simmer for 3 minutes. Slowly stir in cream. Remove from heat and cool to room temperature for 5 minutes.
  3. 3
    Heat butter in medium sauté pan over medium-high heat. Add mushrooms and sauté until just done. Add remaining ingredients and sauté until hot.
  4. 4
    With tortilla shell on the pizza pan, spoon 3 oz. of sauce over top and spread evenly. Sprinkle toppings on top of sauce. Sprinkle both cheeses over all. Bake at 350ºF. in a standard convection oven for 10 to 12 minutes. Remove from oven and cut into 8 slices.
  5. 5
    Serve with salsa.


Recipe Credit: Kirk Brooks, Executive Chef, Red Lion Hotel, Coos Bay, OR.

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cuisines Mexican, North & South American
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