Farm Report

Pesto Pizza with Crabmeat and Artichoke Hearts

Makes 4 Servings


  • 1 10-oz. purchased fully baked thin pizza crust
  • 2/3 C purchased pesto
  • 8 oz. crabmeat
  • 1 6- to 61/2-oz. jar marinated artichoke hearts, drained, sliced
  • 1/2 C Kalamata olives or other brine-cured black olives, halved, pitted
  • 1/8 to 1/4 tsp. dried crushed red pepper
  • 1 T olive oil
  • 1 large red bell pepper, thinly sliced
  • 1 1/2 C 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.
  2. Heat oil in heavy medium skillet over medium-high heat. Add bell pepper and saut/(c) until just tender, about 5 minutes; arrange pepper slices on pizza. Sprinkle cheese over.
  3. 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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