Crab and Artichoke Appetizer Pizza

duonyte's Note:

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.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 8

• 1 thin prepared pizza crust
• 1 (14 ounce) can artichoke hearts, water-packed and drained
• 4 ounces lump crabmeat or 4 ounces backfin crab meat
• 2/3 cup grated parmesan cheese
• 2/3 cup light mayonnaise (i use regular)
• 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

Directions:

1. 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.
2. Chop the artichoke hearts and combine with the crabmeat, cheese, mayonnaise, garlic, salt and pepper, stirring to mix well.
3. Spread over the pizza crust, and sprinkle with the olives.
4. Return the pizza to the oven and bake 12 to15 minutes, or until the top is slightly browned and bubbling along the edges.
5. Remove and sprinkle with the red bell pepper.
6. Slice into small squares and serve with remoulade sauce, if desired.

Reviews

[susie cooks]

This was really good! I omitted the chopped red pepper and added a few sundried tomatoes on only a little of the pizza because not everyone wanted them. I think this would also be great with baby shrimp. I will make this again.

[Andi of Longmeadow Farm]

Extremely wonderful! This beats "Pappa Johnnie's" by a mile! Perfect for a fun nite of entertaining, or for a group at a football festivis! I made my own pizza crust, and tried to get it thin, but it tasted perfect whatever way it came out. I followed this exactly, except used regular mayonnaise instead of low-fat. Keep the recipes, coming, duonyte! So good! Thanks for posting!

[JustJanS]

I make lots of variations on crab dip as we catch a lot of crab, vacuum seal and freeze it. It gets frozen in big or small bags (not sure of weight)-I used a small bag for this! I find low fat mayo a bit sickly sweet in large quantities, so added in the juice of half a of lemon and a splash of worcestershire to balance that out. I left out the olives, added in one green onion and made this on a flat Turkish bread rather than a pizza base. Our guests (and the two of us) devoured this with drinks before dinner. Thanks so much for posting our new favourite variation! Next time I make this, I'll hold off the guests to get a photo!