Crab Rangoon Pizza with Sweet & Sour Drizzle

• Seafood

  • 8 oz Louis kemp crab delights flake style

• Produce

  • 1 clove Garlic
  • 3 Green onions

• Condiments

  • 1 tbsp Ketchup
  • 1/4 cup Soy sauce
  • 1 1/2 tsp Worcestershire sauce

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1 ball Pizza dough
  • 3/4 cup White sugar

• Oils & Vinegars

  • 1 1/2 tsp Sesame oil
  • 1/3 cup White vinegar

• Bread & Baked Goods

  • 6 Won ton wrappers

• Dairy

  • 12 oz Cream cheese

• Liquids

  • 2/3 cup Water

Found on dinnerthendessert.com

Description

Ingredients

• 8 ounces Louis Kemp Crab Delights Flake Style
• 12 ounces of cream cheese, divided (1½ packages)
• 1 clove garlic
• 3 green onions, thinly sliced (divided)
• 1½ teaspoons sesame oil
• 1½ teaspoons Worcestershire sauce
• 6 won ton wrappers (sliced into strips and fried crisp or pre-made)
• ¾ cup white sugar
• ⅓ cup white vinegar
• ⅔ cup water
• ¼ cup soy sauce
• 1 tablespoon ketchup
• 2 tablespoons cornstarch
• 1 ball of pizza dough (I love Ciao Florentinas Rustic Pizza Dough)

Directions

• Preheat oven to 400 degrees.
• Roll out your pizza dough and stretch onto a pizza stone or large baking sheet.
• Add half the Louis Kemp Crab Delights, 4 ounces of the cream cheese, the garlic clove, 1 green onion, sesame oil and Worcestershire sauce into a small food processor until smooth.
• In small spoonfuls add it to the pizza crust, then add the remaining 8 ounces of cream cheese to the crust as well.
• Add remaining crab meat to the pizza.
• To make the sweet and sour sauce: Add the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a small saucepan and cook until boiling and thickened.
• Add ⅓ of the sauce to the pizza in small spoonfuls.
• Bake for 8-10 minutes.
• Drizzle the top of the pizza with more sweet and sour sauce and add remaining green onions.