Crab-and-Artichoke Appetizer Pizza

1 (12-inch) thin prepared pizza crust (such as Boboli) or other brand of choice (see note)

1 can (about 14 ounces) artichoke hearts (packed in water), drained and chopped (see note)

4 ounces lump or backfin crabmeat (see note)

⅔

cup grated parmesan cheese

⅔

cup light mayonnaise

1 teaspoon minced garlic

¼

teaspoon salt

⅛

teaspoon black pepper

¼

cup pitted and sliced kalamata olives, drained well

¼

cup finely chopped fresh red bell pepper

Heat oven according to crust-package directions. Crisp the crust until light golden brown. Carefully remove crust and set aside, leaving oven turned on.

Meanwhile, combine chopped artichoke hearts, crabmeat, Parmesan, mayonnaise, garlic, salt and pepper, stirring to mix well. Spread mixture over crust, out to the edges. Top with sliced olives.

Return pizza to the oven, and bake 12-15 minutes or until the top is slightly brown and bubbling along the edges. Remove, and scatter red bell pepper over crust. Slice into small "squares," and serve warm with sauce of choice.

Serves eight.

Cook's note: A thin and crispy crust works best for this recipe. Depending on the brand of artichoke hearts, the undrained weight may vary slightly. Pasteurized fresh lump or backfin crabmeat is available in most seafood markets and larger grocery stores. Most packages are 8 ounces. You'll only need half a package for each pizza, but this recipe can be doubled easily (using entire can), or store remaining crab according to package directions.

Nutrition values per serving: 234 calories (46 percent from fat), 12 g fat (3 g saturated), 22 g carbohydrates, 3 g fiber, 23 mg cholesterol, 10 g protein, 644 mg sodium.