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Hot: Crab and Artichoke Appetizer Pizza

Source of Recipe

Kitchen Scoop


Recipe Introduction

This appetizer pizza is essentially topped with a jazzed-up version of an old Junior League cookbook standby – artichoke dip. It's decadent and delicious.

List of Ingredients

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


Recipe

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.


Note: A thin and crispy crust works best for this recipe.

*Remoulade is a French mayonnaise sauce that’s usually served as a condiment with cold meat and seafood but we like it as a dipping sauce for pizza and most anything else!

---Recipe---

2 green onions (for 2 tablespoons chopped)
1 clove fresh garlic
¼ cup mayonnaise
1 tablespoon grainy Dijon-style mustard
1 tablespoon sweet pickle relish*
¼ teaspoon cayenne pepper

Chop green onions, including enough tender green tops to make 2 tablespoons. Place in a small serving bowl. Peel garlic and finely mince. (You may use a garlic press.) Add to dish. Add mayonnaise, mustard, pickle relish, and cayenne pepper. Serve at once or cover and refrigerate until ready to serve, up to 3 days. YIELD 1/2 CUP

Note: Sweet pickle relish is sold alongside other pickles. It is sometimes called sweet salad cubes. If you can't find it, substitute 2 finely chopped sweet gherkins.