IS FRANCHISING THE PATH FOR YOU?

Recipe Overview

This was one of the easier features to adapt to a pizza. We start with our standard Detroit pizza base, using a par-baked crust that has a 48-hour cold ferment and a blend of brick/ mozzarella cheese. We then pipe some dots of whipped seasoned cream cheese, and add chunks of crab surimi. We throw it in the oven for a finishing bake and when it comes out, it’s garnished with some deep fried wonton wrapper chips, sliced green onions, and a Thai Sweet Chili sauce.

The chips give it a really satisfying textural component, and this one definitely ended up being a crowd pleasure at our bar.

Give this one a try and let me know what you think! If you like it, feel free to add it to your menu as is, or tweak it to your own tastes! Note: Quantities listed below are for a 8x10 Detroit style pizza.

Ingredients

• Cream cheese

• Soy sauce

• Garlic powder

• Crab surimi

• Wonton/Egg roll wrappers (Avoid using spring roll wrappers)

• Thai Sweet Chili Sauce (Store bought brand recommendation: Mae Ploy)

• Green onions

Steps

1. Using a food processor or immersion blender, blend cream cheese, soy sauce, and garlic powder together, then place into a piping bag

2. Cut your crab surimi into bite size chunks

3. Cut your wonton/egg roll wrappers into ribbons approximately 3”x1” and then deep fry until crispy and toss with a little salt to taste

4. Slice your green onions

5. Top your pizza with your favorite cheese blend

6. Pipe dots of the cream cheese mixture randomly around your pizza

7. Scatter crab surimi

8. Bake

9. Scatter some of your deepfried wonton chips and green onions on top

10. Drizzle your sweet chili sauce

11. Serve!

AUTHOR BIO

Salar Madadi is the chef/owner of Maipai Tiki and Pizza Bar in Hamilton, Ontario, Canada. Maipai provides a completely immersive dine-in experience, with Detroit style pizza and tropical cocktails with a lot of fire and flare. Maipai has earned a reputation for coming up with creative pizzas, and has created over 70 unique feature pizzas in the four years since its founding. Maipai’s pizza philosophy is that anything can go on a pizza as long as the end result is delicious. This approach has worked at competitions and in business, and this year MaiPai really wants to push the boundaries of creativity.