Best Crab And Artichoke Appetizer Pizza Recipes

Crab and Artichoke Appetizer Pizza image

Provided by duonyte

Categories Crab

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

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

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

Crab and Artichoke Appetizer Pizza image

Number Of Ingredients 10

1 12-inch thin prepared pizza crust
14 ounces 1 can water-packed artichoke hearts, drained and chopped
4 ounces Lump or backfin crabmeat
2/3 cup Grated 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 (well drained)
1/4 cup Finely chopped fresh red bell pepper

Steps:

Preheat Oven according to crust package directions. Crisp the crust until light golden brown. Carefully remove crust and set aside, leaving oven on.
Meanwhile, combine chopped artichoke hearts, crabmeat, Parmesan cheese, mayonnaise, garlic, salt and pepper, stirring to mix well. Spread mixture over crust, out to the edges. Top with sliced olives.
Return pizza to the oven and bake 12 to 15 minutes, or until the top is slightly brown and bubbling along the edges. Remove and scatter red bell pepper over crust. Cut into small squares and serve warm with sauce of choice (i.e. remoulade)

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