Mushroom and Crab Meat Mexican Pizza

Recipe courtesy of Executive Chef Kirk Brooks, Red Lion Hotel, Coos Bay, OR


Yield: One 12” Pizza


1 12” Flour Tortilla

1 cup Chicken Stock

1 cup Chipotle Pepper

¼ cup Roux

¼ cup Heavy Cream

Oil as needed

½ oz. Clarified Butter

3 oz. Sliced White Mushrooms

1 oz. Oyster Mushrooms, stems removed Julienned

2 oz. Dungeness crab meat

3 oz. Diced peppers, red, yellow, and green

1 oz. Tomatoes; Diced

4 oz. Monterey Jack Cheese

2 oz. Asiago Cheese, grated


  1. Heat oil in deep fat fryer to 350˚F.  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. 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. 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. With tortilla shell on the pizza pan, spoon 3 ounces of sauce over top and spread evenly.  Sprinkle toppings on top of sauce.  Sprinkle both cheeses over all.  Bake at 350˚F. in a standard convection oven for 10-12 minutes.  Remove from oven and cut into 8 slices.
  5. Serve with salsa.


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