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Crab-Artichoke Pizza

By: Laurie  
"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."

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (3)

Rate/Review | 183 people have saved this

What to Drink?

Wine Sauvignon Blanc
Prep Time:
15 Min
Cook Time:
25 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 1 large pizza
 

Ingredients

  • 1 pound fresh pizza dough
  • 1/4 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 1/2 tablespoons minced garlic
  • 1/2 cup shredded Parmesan cheese
  • 1 cup shredded mozzarella cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a pizza pan.
  2. 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.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 541 | Total Fat: 18.5g | Cholesterol: 63mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 21, 2008 by Diana S. 
I'm updating this review because I've made this pizza quite a few times now and made little... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 21, 2008 by QUASINAUGHT 
This was really good. The flavors blended well together. MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 21, 2009 by love_cooking143 
I switched the olive oil with ceaser dresing. I thought it was only ok. MORE

 
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