Pesto Pizza With Crabmeat And Artichoke Hearts

Recipe Ingredients

1		Purchased fully-baked thin pizza crust - (10 oz)
2/3 cup	157ml	Purchased pesto
8 oz	227g	Crabmeat
1		Marinated artichoke hearts - (6 1/2 oz) - drained, sliced
1/2 cup	118ml	Kalamata olives - halved, pitted
		= (or other brine-cured black olives)
1/8 teaspoon	0.6ml	Dried crushed red pepper - (to 1/4 tspn)
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Red bell pepper - thinly sliced (large)
1 1/2 cups	219g / 7.7oz	Grated mozzarella cheese

Recipe Instructions

Preheat oven to 450 degrees. 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 saute 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.

This recipe yields 4 to 6 servings.

Source:
Bon Appetit, April 2001

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.