Crab and Artichoke Appetizer Pizza

READY IN: 35mins
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.

Ingredients Nutrition


  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.

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