Place a pizza stone in the oven and heat the oven to 500 F.

In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, garlic, shallot, heavy cream and salt. Mix on medium speed until smooth and fully incorporated, 2 minutes. Set aside.

Dust a pizza peel with semolina flour. On a work surface lightly dusted with all-purpose flour, press down the pizza dough into a small disk. Using your fingers, press the dough outward, dimpling the dough and stopping about 1 inch from the edge. Lift the dough up and stretch it over the backs of your hands, moving it in a circle to create a 10-inch round. Place the dough down on the pizza peel.

Spread the cream cheese mixture evenly over the dough, all the way to the edges. Top with half of the mozzarella cheese followed by an even layer of the crab. Cover with the remaining mozzarella.

Slide the pizza from the peel onto the stone and bake for 10 to 15 minutes until the crust is deep golden brown and the cheese is melted.

While the pizza is baking, pour the oil into a small pot fitted with a deep-fry thermometer. Heat the oil to 350 F and maintain this temperature throughout the cooking process. Add the wonton strips and fry, stirring often, until golden brown and crispy, 5 to 7 minutes. Using a slotted spoon, transfer the wonton strips to a paper-towel-lined plate.

Remove the pizza from the oven. Top with the wonton strips, drizzle with the sweet chili sauce and garnish with green onions.