Description
A fusion seafood pizza combining crispy crust, creamy seasoned cream cheese, tender crab meat, and a drizzle of sweet chili sauce for an irresistible Crab Rangoon Pizza experience.
Ingredients
Scale
- 1 batch pizza dough (12-inch thin crust)
- 8 oz softened cream cheese
- 1 tsp low-sodium soy sauce
- 1 tsp sesame oil
- ½ tsp garlic powder
- 2 green onions, sliced (half for filling, half for garnish)
- 6 oz crab meat (fresh lump or imitation), drained and patted dry
- 1 cup shredded mozzarella cheese
- Sweet chili sauce, for drizzling
- Crispy wonton strips, for topping
Instructions
- Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet on middle rack.
- On a floured surface, stretch and shape dough into a 12-inch circle; trim edges if needed.
- In a bowl, whisk softened cream cheese, soy sauce, sesame oil, garlic powder, and half the green onions until smooth.
- Place dough on parchment paper; spread cream cheese mixture evenly over surface, leaving ½-inch border.
- Scatter crab meat evenly over cream cheese layer, then sprinkle shredded mozzarella on top.
- Transfer pizza with parchment onto preheated stone or baking sheet; bake 12–15 minutes until crust is golden and cheese bubbles.
- Remove pizza; let rest 2 minutes. Drizzle sweet chili sauce over top, sprinkle remaining green onions and crispy wonton strips before serving.
Notes
Allow dough and cream cheese to rest at room temperature before assembling for easier spreading. Pat crab meat dry to avoid soggy crust. Use a pizza stone or inverted baking sheet preheated for best crispness. Customize with pickled jalapeños or sesame seeds as desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg