Crab and Artichoke Appetizer Pizza
photo by Andi Longmeadow Farm
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 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
- 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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Reviews
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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!
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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!
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I used a really thin pizza crust, and so glad I did. It was just like eating the dip with crackers, especially the pieces on the outside. The crust was nice and crisp, and the topping rich and delicious. I threw the red peppers on during the last 5 minutes of cooking so they would be hot too. Thanks for sharing! Made for Rookie tag game.
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This pizza is fantastic! I made a few substitutions but kept all ingredients in the same "family" as those posted. I used artichoke bottoms, regular mayo, increased the crab and garlic and replaced the red bell pepper with sun-dried tomato. I also used an olive tapenade instead of the sliced kalamata olives. Thanks for sharing, duonyte! ***Made for PRMR***
Tweaks
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This pizza is fantastic! I made a few substitutions but kept all ingredients in the same "family" as those posted. I used artichoke bottoms, regular mayo, increased the crab and garlic and replaced the red bell pepper with sun-dried tomato. I also used an olive tapenade instead of the sliced kalamata olives. Thanks for sharing, duonyte! ***Made for PRMR***
RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!