Crab and Artichoke Appetizer Pizza

Recipe Directions

1 (12-inch) thin prepared pizza crust (such as Boboli ®) or other brand of choice*
1 can (about 14 ounces*) artichoke hearts (packed in water), drained and chopped
4 ounces lump or back-fin crabmeat*
2/3 cup shredded Parmesan cheese
2/3 cup light mayonnaise
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup pitted and sliced kalamata olives, drained well
1/4 cup finely chopped fresh red bell pepper
Remoulade Sauce, for serving if desired

Preheat oven according to crust package directions. Crisp crust until light golden brown. Carefully remove crust and set aside, leaving oven turned on.

Meanwhile combine chopped artichoke hearts, crabmeat, Parmesan, garlic, mayonnaise, salt and pepper, stirring to mix well. Spread mixture over crust out to edges. Top with sliced olives.

Return pizza to oven and bake 12 to 15 minutes or until top is slightly brown and bubbling along edges. Remove and scatter red bell pepper over crust. Slice into small “squares” and serve warm with Remoulade Sauce, if desired.

* Cooking Notes

A thin and crispy crust works best for this recipe.

Depending on brand of artichoke hearts, the undrained weight may vary slightly.

Pasteurized fresh lump or back fin crab meat is available in most seafood markets and larger grocery stores. Most packages are 8 ounces, you’ll only need 1/2 package for each pizza, but can easily be doubled (using entire can), or store remaining crab according to package directions.