"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 :

• 1thin prepared pizza crust
• 1(14 ounce) can artichoke hearts, water-packed and drained
• 4ounces lump crabmeat or 4 ounces backfin crab meat
• ²⁄₃cup grated parmesan cheese
• ²⁄₃cup light mayonnaise (i use regular)
• 1teaspoon minced garlic
• ¹⁄₄teaspoon salt
• ¹⁄₈teaspoon ground black pepper
• ¹⁄₄cup pitted kalamata olive, sliced and drained well
• ¹⁄₄cup finely chopped red bell pepper

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.