Seafood Creamy Ceviche Wrap
3 minutes
SEA LEGS® Crab Rangoon Pizza
15 minutes 13 slices servings
Ingredients
Rangoon Sauce
1/2 cup cream cheese, softened
1/2 cup whipped cream, soft peak
1/2 cup sour cream
1/2 cup sweet chili sauce
Pizza
1/2 cup SEA LEGS® Supreme Salad Style Surimi Seafood 412027
1 each 12-inch pizza crust
1 tablespoon cornmeal
2 1/2 cup Rangoon Sauce
1/2 cup chopped green onion
1/2 cup shredded asiago cheese
1 cup shredded mozzarella cheese
2 cup wonton crisps
2 tablespoon sweet chili sauce
Directions
Make Rangoon Sauce: Combine cream cheese, whipped cream, sour cream, and sweet chili sauce in a mixer on medium until smooth, about 2 minutes. Store refrigerated in an airtight container. Can be made 24 hours in advance. Assemble Pizza: Preheat pizza stone in a 450°F oven. Sprinkle corn meal on a pizza peel. Place crust on the peel. Spread the Rangoon Sauce evenly onto the pizza crust leaving a half inch edge. Layer the surimi and green onions evenly on the sauce. Finish by evenly sprinkling with the asiago cheese then the mozzarella cheese. Bake Pizza: Bake on the preheated pizza stone at 450°F for 6-8 minutes until the crust is golden brown and the cheese is evenly melted. Baking time will vary depending on type of oven. Remove from the oven and let rest on a cooling rack for 5 minutes. Place on a pizza pan and slice into the desired number of slices. Sprinkle with the wonton crisps and finish with a lattice of sweet chili sauce. Add additional green onions after the sweet chili sauce lattice if desired.
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