Seafood
Crab Rangoon
Sweet crab, creamy cheese, and crispy wonton crunch come together on a golden crust for an unexpected but addictive bite. Finished with a drizzle of sweet chili sauce, this pizza hits that perfect balance of savory, sweet, and crunchy.
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Inspiration
Inspired by late-night cravings and bold curiosity, this pizza exists for people who refuse to choose between comfort and adventure. It’s a reminder that the best ideas happen when you break the rules—and dip the familiar into something new.
Ingredients
- 450g pizza dough ball
- 120g imitation crab (finely chopped)
- 170g cream cheese (room temperature)
- 30g heavy cream
- 90g low-moisture mozzarella (shredded)
- 6–8 wonton wrappers (cut into strips)
- 1 tbsp neutral oil
- 1 tbsp sliced scallions (optional)
- sweet chili sauce (optional)
Steps
- Preheat oven to 650–750°F with steel or deck inside.
- Mix cream cheese and heavy cream until smooth and spreadable.
- Fold in chopped imitation crab until evenly combined.
- Heat neutral oil in a small pan over medium heat.
- Fry wonton strips for 30–45 seconds until golden and crisp.
- Remove wontons to paper towel and lightly salt.
- Stretch 450g dough ball to 14–16 inches.
- Spread a thin, even layer of the crab cream mixture over the dough.
- Add a light layer of shredded mozzarella.
- Bake for 4–6 minutes until crust is blistered and golden underneath.
- Remove from oven and immediately top with crispy wonton strips.
- Drizzle lightly with sweet chili sauce and finish with scallions.
- Slice and serve.