Loading...

Prepare the crab rangoon mixture: In a medium bowl, whisk together the softened cream cheese, chopped scallions, soy sauce, and sesame oil until smooth. Fold in the chopped imitation crab until well combined. Set aside.

Prepare the bang bang sauce: In a small bowl, whisk together the sriracha, sweet chili sauce, and mayonnaise until smooth. Set aside.

Prepare the crispy wonton topping: Heat vegetable oil in a small saucepan or deep skillet over medium-high heat to 350°F. Fry the sliced wonton wrappers in batches until golden brown and crispy, about 30-60 seconds per batch. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Set aside.

Preheat your oven to 550°F (or its highest setting) with a pizza stone or steel inside, if using. Allow it to preheat for at least 30 minutes.

Stretch the pizza dough to your desired thickness and transfer it to a lightly floured pizza peel or parchment paper.

Spread the crab rangoon mixture evenly over the pizza dough, leaving a 1/2-inch border for the crust.

Generously sprinkle the shredded mozzarella cheese and distribute the cubed fresh mozzarella over the crab rangoon mixture.

Drizzle or 'paint' a portion of the prepared bang bang sauce over the cheese layer.

Carefully transfer the pizza to the preheated oven (onto the pizza stone/steel if using). Bake for 8 minutes, or until the crust is golden brown and the cheese is bubbly and slightly charred in spots.

Remove the pizza from the oven. Drizzle olive oil around the crust and sprinkle with freshly grated Parmigiano Reggiano cheese.

Slice the pizza. Scatter the crispy fried wonton wrappers over the top. Drizzle with additional sweet chili sauce and garnish with fresh sliced scallions before serving.


Prepare the crab rangoon mixture: In a medium bowl, whisk together the softened cream cheese, chopped scallions, soy sauce, and sesame oil until smooth. Fold in the chopped imitation crab until well combined. Set aside.

Prepare the bang bang sauce: In a small bowl, whisk together the sriracha, sweet chili sauce, and mayonnaise until smooth. Set aside.

Prepare the crispy wonton topping: Heat vegetable oil in a small saucepan or deep skillet over medium-high heat to 350°F. Fry the sliced wonton wrappers in batches until golden brown and crispy, about 30-60 seconds per batch. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Set aside.

Preheat your oven to 550°F (or its highest setting) with a pizza stone or steel inside, if using. Allow it to preheat for at least 30 minutes.

Stretch the pizza dough to your desired thickness and transfer it to a lightly floured pizza peel or parchment paper.

Spread the crab rangoon mixture evenly over the pizza dough, leaving a 1/2-inch border for the crust.

Generously sprinkle the shredded mozzarella cheese and distribute the cubed fresh mozzarella over the crab rangoon mixture.

Drizzle or 'paint' a portion of the prepared bang bang sauce over the cheese layer.

Carefully transfer the pizza to the preheated oven (onto the pizza stone/steel if using). Bake for 8 minutes, or until the crust is golden brown and the cheese is bubbly and slightly charred in spots.

Remove the pizza from the oven. Drizzle olive oil around the crust and sprinkle with freshly grated Parmigiano Reggiano cheese.

Slice the pizza. Scatter the crispy fried wonton wrappers over the top. Drizzle with additional sweet chili sauce and garnish with fresh sliced scallions before serving.
