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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 brine-cured 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
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 saut?ntil 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. Makes 4 to 6 servings.
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 brine-cured 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
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 saut?ntil 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. Makes 4 to 6 servings.
