Crab and Artichoke Appetizer Pizza

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.

• Ready In: 35 mins
• 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

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.