Recipe by duonyte
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.
Top Review by 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.
- 1 thin prepared pizza crust
- 396.89 g can artichoke hearts, water-packed and drained
- 113.39 g lump crabmeat or 113.39 g backfin crab meat
- 158.51 ml grated parmesan cheese
- 158.51 ml light mayonnaise (i use regular)
- 4.92 ml minced garlic
- 1.23 ml salt
- 0.59 ml ground black pepper
- 59.14 ml pitted kalamata olive, sliced and drained well
- 59.14 ml finely chopped red bell pepper
Directions See How It's Made
- 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.