Best Crab Artichoke Pizza Recipes

CRAB AND ARTICHOKE APPETIZER PIZZA

Crab and Artichoke Appetizer Pizza image

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

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

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-ARTICHOKE PIZZA

Crab-Artichoke Pizza image

I used leftover crabmeat and artichokes from another meal, and this turned out delicious! Enjoy! Fresh pizza dough can often be found in the deli section of supermarkets.

Provided by Laurie

Categories World Cuisine Recipes European Italian

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound fresh pizza dough
¼ teaspoon red pepper flakes
1 (6 ounce) can crabmeat - drained and cartilage removed
1 (6 ounce) jar quartered artichoke hearts in water, drained
2 tablespoons olive oil
1 ½ tablespoons minced garlic
½ cup shredded Parmesan cheese
1 cup shredded mozzarella cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a pizza pan.
Roll out pizza dough on a floured surface to a 14 or 16 inch circle; place onto a pizza pan. Sprinkle dough with red pepper flakes, then top evenly with crab and artichokes. Drizzle with olive oil, then sprinkle with garlic, Parmesan cheese, and mozzarella cheese.
Bake in preheated oven until the cheese has melted and the crust is no longer doughy, about 20 minutes. Set oven to broil, and cook pizza for 5 minutes more until the cheese has begun to brown.

Nutrition Facts : Calories 541 calories, Carbohydrate 60.5 g, Cholesterol 62.7 mg, Fat 18.5 g, Fiber 3.1 g, Protein 30.9 g, SaturatedFat 5.6 g, Sodium 1496.7 mg, Sugar 6.3 g

CRAB AND ARTICHOKE APPETIZER PIZZA

Crab and Artichoke Appetizer Pizza image

Categories Cheese Vegetable Appetizer

Number Of Ingredients 10

Ingredients

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)