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.
Provided by duonyte
Categories Crab
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 151.5, Fat 9.8, SaturatedFat 2.6, Cholesterol 25.1, Sodium 474.1, Carbohydrate 8.8, Fiber 4.5, Sugar 1.6, Protein 8
PESTO PIZZA WITH CRABMEAT AND ARTICHOKE HEARTS
Categories Shellfish Vegetable Bake Quick & Easy Mozzarella Basil Crab Artichoke Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Place crust on baking sheet. Spread with pesto, leaving 1/2-inch plain border. Top evenly with crabmeat, artichokes, olives, and crushed red pepper. Heat oil in heavy medium skillet over medium-high heat. Add bell pepper and sauté until just tender, about 5 minutes; arrange pepper slices on pizza. Sprinkle cheese over. Bake pizza until crust is brown and crisp on bottom and topping is heated through, about 15 minutes. Transfer pizza to work surface; cut into wedges.
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