Artichoke Heart, Crab, Pepper and Pesto Pizza

A very simple recipe that comes together quickly with pantry ingredients, for a special taste combo that says “I’m not-your-typical-pizza.” 🙂

I’ve recently fallen head-over-heels in love with marinated artichoke hearts (thank you, Shannon, for the introduction) — I could seriously eat a whole jar of them in one sitting. This love led me to this recipe, as I looked for more ways to use them other than (deliciously) tossing them into yet another pasta or salad.

I cut down on cost a bit by using canned crab instead of fresh, not as tasty but more in line with the ol’ grad student budget — I would potentially try shrimp, or perhaps leave the crab off altogether next time I make this. The pizza was delicious but a bit salty, so next time I might leave out the olives. The dough is actually pre-made whole wheat from Trader Joe’s, at 99c it’s nice to grab in a pinch if you don’t have the time/desire to make dough from scratch. I’ve found that letting it rest at room temperature for ~30 minutes lets me stretch the dough well. Other than the dough and canned crab I had everything on hand, so it came together quickly and used up some leftovers in the fridge. I can see this making a nice appetizer for a dinner party, as well!

Pesto Pizza with Crabmeat and Artichoke Hearts
via Bon Appetit

Makes 4 servings


  • 1 10-ounce purchased fully baked thin pizza crust
  • 2/3 cup purchased pesto
  • 8 ounces crabmeat
  • 1 6- to 61/2-ounce jar marinated artichoke hearts, drained, sliced — you can keep the vinaigrette for salads, etc., I mean, I am a poor grad student!
  • 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 sauté until 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.

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