Crab and Artichoke Appetizer Pizza Recipe #380767
A neat twist on a familiar dip. Chefs Beverly Mills and Alicia Ross recommend using a thin and crispy pizza crust, such as Boboli, as the base. Sure to be a hit with cocktails.
by duonyte
35 min | 20 min prep
SERVES 8
- 1 thin prepared pizza crust
- 1 (14 ounce) can artichoke hearts, water-packed and drained
- 4 ounces lump crabmeat or backfin crab meat
- 2/3 cup grated parmesan cheese
- 2/3 cup light mayonnaise
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup pitted kalamata olive, sliced and drained well
- 1/4 cup finely chopped red bell pepper
- Heat oven according to the pizza crust directions and heat the pizza until it is light golden brown, Remove pizza and set aside, leaving the oven on.
- Chop the artichoke hearts and combine with the crabmeat, cheese, mayonnaise, garlic, salt and pepper, stirring to mix well.
- Spread over the pizza crust, and sprinkle with the olives.
- Return the pizza to the oven and bake 12 to15 minutes, or until the top is slightly browned and bubbling along the edges.
- Remove and sprinkle with the red bell pepper.
- Slice into small squares and serve with remoulade sauce, if desired.
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5 stars