Crispy Crab Pizza With Rocket Salad Topping - cooking recipe

Ingredients

1 sheet shortcrust pastry (savoury, frozen or freshly made)
2 tablespoons sun-dried tomatoes (paste or finely chop them)
1 fresh chili pepper (deseeded and finely chopped)
1 teaspoon lemongrass (finely chopped)
200 g crabmeat (cooked and shredded)
1 lime
50 g mozzarella cheese
1 cup rocket
3 tablespoons mayonnaise
salt
pepper

Preparation

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