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Crab Rangoon Pizza

A delightful fusion of crab rangoon flavors with a crispy pizza crust, this dish is easy to prepare and perfect for sharing.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 slices
Course: Appetizer, Main Course
Cuisine: American, Fusion
Calories: 350
Ingredients Method Notes

Ingredients
  

Pizza Crust
  • 1 package Pillsbury refrigerated pizza crust Base for the pizza.
Crab Mixture
  • 2 tablespoons butter For sautéing the crab.
  • 8 ounces imitation crab Main ingredient for flavor.
  • 2 tablespoons scallions (chopped) Add freshness and flavor.
  • 1 clove garlic (minced) For aromatic depth.
  • 8 ounces cream cheese Creates a creamy texture.
  • 2 tablespoons mayonnaise Enhances creaminess.
  • 1 teaspoon soy sauce Adds umami flavor.
  • 1 teaspoon black pepper For seasoning.
Toppings
  • 1 cup shredded mozzarella cheese For gooey texture.
  • 1/4 cup grated Parmesan cheese Adds nutty flavor.
  • 1/4 cup sweet chili sauce For drizzling on top.
  • 1 cup crispy fried wonton strips For topping.

Method
 

Preparation
  1. Preheat oven to 425°F and grease a baking sheet or pizza pan.
  2. Unroll the pizza crust onto the baking sheet and press it out slightly.
  3. Poke holes evenly all over the crust with a fork to prevent puffing.
  4. Bake the crust for 5 to 6 minutes until lightly golden.
Crab Mixture
  1. Melt butter in a nonstick skillet over medium-high heat.
  2. Add imitation crab and sauté until heated through and slightly golden.
  3. Stir in scallion whites and garlic, sautéing until fragrant (about 20 seconds).
  4. Brush some melted butter on the toasted pizza crust.
  5. Add cream cheese cubes, stirring until melted.
  6. Mix in mayonnaise, soy sauce, and pepper until well combined.
Assembly and Cooking
  1. Spread the crab mixture evenly over the crust, then sprinkle with mozzarella and Parmesan cheese.
  2. Bake for 10 to 12 minutes until cheese is melted and crust is golden brown.
  3. Drizzle with sweet chili sauce and top with crushed wonton strips and scallion greens.
  4. Slice into squares and serve warm.

Notes

Best served fresh with additional sweet chili sauce for dipping. Can be made ahead of time and refrigerated before baking.