Pesto Pizza with Crabmeat and Artichoke Hearts
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 10-ounce purchased fully baked thin pizza crust 2/3 cup purchased pesto 8 ounces crabmeat
1 6 to 6-1/2 ounce jar marinated artichoke hearts, drained, sliced 1/2 cup Kalamata olives or other brinecured black olives, halved, pitted 1/8 to 1/4 teaspoon dried crushed red pepper
1 tablespoon olive oil 1 large red bell pepper, thinly sliced 1-1/2 cups grated mozzarella cheese



1 Preheat oven to 450 F. 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.
2 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.

Back