Crab Rangoon Pizza
My crab rangoon pizza features juicy crab and melty cheese topped with crispy wonton strips. If you can't decide on pizza or Chinese food, you can have both with this easy recipe.
Bye Bland Pizza, Hello Crab Rangoon Pizza!
I love crab rangoon! I've previously made it into a dip, but I think this crab rangoon pizza might be my favorite yet. "A relationship is basically just 2 people fighting over what to eat until they die!" Is it like this in your family too?! Pizza? Chinese? Compromise with the best of both worlds.
It features my famous no-rise crust. It is slathered with cream cheese, juicy crab, and spicy chili sauce. It is perfect for Friday nights, movie nights, and date night. Impress him by cooking fusion cuisine! Love homemade pizza? Try Pizza Margherita or my chicken alfredo pizza next.
Ingredient Notes and Shopping Tips
- Pizza Yeast: Look for pizza yeast in the baking aisle. It doesn't require any rise time and helps the dough hold its shape when you're rolling it out.
- Premade Crust?: You can also use a premade pizza crust. Ask at your local pizza shop, as more often than not, they'll sell you dogh. It's better quality and cheaper than storebought!
- Wonton Wrappers: Look for them in the produce section near the tofu. Leftovers? Make my chicken wonton tacos next.
- You can also buy premade strips near the croutons and they taste almost as good.
- Crab: I think imitation crab is best for this pizza as it's what tastes most like the rangoons I get when ordering takeout.
- However, my boyfriend, who hails from the South Carolina coast, prefers canned Jumbo Lump Crabmeat.
- Cream Cheese: Quickly soften cream cheese by cutting it into smaller pieces and letting it sit at room temperature.
- Mayonnaise: It seems a lot of my readers hate mayo. You can use additional sour cream if you want to leave this out.
- Lemon Juice: Use freshly squeezed lemon juice to really bring out the crab flavor.
Chives vs. Scallions
Scallions are the top of the green onion plant. They have a stronger onion flavor.
Chives, on the other hand, are classified as herbs and tend to have a milder onion flavor with a hint of garlic.
FAQs
Mayo hater? Use an equal amount of sour cream instead.
It may be under kneaded. Coat your hands and surface in flour and continue kneading until it is no longer sticky. If that doesn't work, you can also try adding a bit more flour or chilling it for 10-20 minutes.
️Krystle's Tips️
- Avoid Sticky Hands: Use nonstick cooking spray on your hands when kneading the dough. Also, be sure your workstation is lightly dusted with flour.
- Working With Yeast: Use warm (not hot) water. It should feel like bath water. Also, don't leave out the sugar, as this will help the yeast activate more quickly.
- Crispy Crust: Use a pizza stone for the crispiest crust.
- Rest: Allow the pizza to cool for 2-3 minutes before slicing. This helps the cheese set, and gives you cleaner slices.
No Pizza Stone?
No problem! Bake your pizza on a preheated baking sheet for a similar effect.
More Fun Pizzas To Try
📖 Recipe
Crab Rangoon Pizza
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Ingredients
For the Pizza Crust
- 2¼ Cups All Purpose Flour
- ¼ Oz. Pizza Yeast
- 1½ Teaspoons Sugar
- ¾ Teaspoon Salt
- ⅔ Cup Warm Water
- 3 Tablespoons Extra Virgin Olive Oil
For the Pizza
- (1) 8 Ounce Package Cream Cheese Softened
- ⅓ Cup Mayonnaise
- ¼ Cup Sour Cream
- ½ Cup Crab Meat Shredded (Divided)
- 1 Cup Mozzarella Cheese Shredded (Divided)
- ½ Cup Parmesan Cheese Shredded (Divided)
- 1 ¼ Teaspoons Lemon Juice Freshly Squeezed
- 2 Garlic Cloves Minced
- 1 ½ Tablespoons Green Onion chopped
- 1 ½ Tablespoons Chives Chopped
- 1 Teaspoon Worcestershire sauce
- Salt and Pepper To Taste
- 4-5 Wonton Wrappers Cut Into Thin Strips
- Sweet Chili Sauce For Garnish
Instructions
For the Crust
- Preheat oven to 450 degrees F.
- Mix flour, yeast, sugar, and salt together. Add warm water and oil. Mix for 1-2 minutes.
- Knead on a floured surface with greased hands for 4-6 minutes or until dough no longer sticks to your fingers.
- Press or roll into a circle.
For the Pizza
- Preheat oven to 400 degrees F. Slice the wonton wraps in small thin strips. Place on baking sheet, and spray with non stick cooking spray. Cook for 2-3 minutes per side or until golden brown. Turn oven up to 450 degrees F.
- In a large bowl combine cream cheese, mayonnaise, sour cream, ¼ cup of crab meat, ¼ cup of mozzarella cheese, ¼ cup of parmesan cheese, lemon juice, garlic, chives, Worcestershire sauce, and salt/pepper.
- Evenly spread mixture onto the top of pizza crust. Top with remaining crab meat and cheese.
- Bake at 450 degrees for 14-16 minutes or until cheese is melted.
- Top with wonton strips and drizzle with sweet chili sauce.
Notes
-
- Pizza Yeast: Look for pizza yeast in the baking aisle.
- Wonton Wrappers: Look for them in the produce section near the tofu.
- You can also buy premade strips near the croutons, and they taste almost as good.
- Crab: I think imitation crab is best for this pizza as it's what tastes most like the rangoons I get when ordering takeout.
- However, my boyfriend, who hails from the South Carolina coast, prefers canned Jumbo Lump Crabmeat.
- Cream Cheese: Quickly soften cream cheese by cutting it into smaller pieces and letting it sit at room temperature.
- Lemon Juice: Use freshly squeezed lemon juice to really bring out the crab flavor.
- Avoid Sticky Hands: Use nonstick cooking spray on your hands when kneading the dough. Also, be sure your workstation is lightly dusted with flour.
- Working With Yeast: Use warm (not hot) water. It should feel like bath water. Also, don't leave out the sugar, as this will help the yeast activate more quickly.
- Crispy Crust: Use a pizza stone for the crispiest crust. Don't have one? Bake your pizza on a preheated baking sheet for a similar effect.
Nutrition
As soon as I saw this I knew I had to make it - I love unique pizzas, and I love crab rangoon! It's delicious and we'll definitely be making it again!
I tried the Crab Rangoon Pizza for a get-together, and it was a hit! The creamy crab topping was amazing, and everyone loved the unique twist. This recipe is a keeper.