"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."

Ingredient :

Directions :

  • 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.