• Ingredients: 36
  • Serves: 4

Pesto pizza with crabmeat and artichoke hearts with 10-ounce purchased fully baked thin pizza crust, purchased pesto, crabmeat, 6- to 61/2-ounce jar marinated artichoke hearts, drained, sliced, kalamata olives or other brine-cured black olives, halved, pitted, dried crushed red pepper, olive oil, large red bell pepper, thinly sliced, grated mozzarella cheese.

Ingredients

  • 1 10-ounce purchased fully baked thin pizza crust
  • 2/3 cup purchased pesto
  • 8 oz. crabmeat
  • 1 6- to 61/2-ounce jar marinated artichoke hearts, drained, sliced
  • 1/2 cup olives
  • 1/8 to 1/4 tsp. dried crushed red pepper
  • 1 tbsp. olive oil
  • 1 large red bell pepper, thinly sliced
  • 1 1/2 cups grated mozzarella cheese

For phyllo crisps

  • 1/2 cup shelled natural pistachios
  • 1/3 cup sugar
  • 1/4 tsp. ground coriander
  • 1/4 tsp. ground cardamom
  • 3 phyllo sheets
  • 3 1/2 tbsps. unsalted butter, melted and cooled

For mousse

  • Special equipment: parchment paper

For chocolate base

  • 4 oz fine-quality bittersweet chocolate , finely chopped
  • 3 large eggs, separated
  • 5 tbsps. sugar
  • 1/4 tsp. salt

Cherries

  • 2 1/2 lb. fresh cherries, pitted, drained, juices reserved, or two packages frozen dark sweet pitted cherries , thawed, drained, juices reserved
  • 1 cup sugar
  • 2 tbsps. fresh lemon juice
  • 2 tbsps. maraschino liqueur or Cointreau
  • 4 tbsps. unsalted butter
  • Powdered sugar

Ingredient tips

  • • cheese Use fresh ricotta cheese with a dry texture, preferably one with large curds. It’s sold at some supermarkets and at specialty foods stores and Italian markets.
  • • cherries If using fresh cherries, add enough purchased cherry juice to the drained juices to measure 1 1/2 cups total — the fresh cherries won’t release as much juice as frozen ones.

For Serving

  • Country Sausage and Sage Dressing
  • Cranberry Relish

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 Preheat oven to 450°F. Place crust on baking sheet. Spread with pesto, leaving 1/2-inch plain border.

    For this step you will need

  2. Step 2 Top evenly with crabmeat, artichokes, olives, and crushed red pepper. Heat oil in heavy medium skillet over medium-high heat.

    For this step you will need

  3. Step 3 Add bell pepper and sauté until just tender, about 5 minutes; arrange pepper slices on pizza. Sprinkle cheese over.

    For this step you will need

  4. Step 4 Bake pizza until crust is brown and crisp on bottom and topping is heated through, about 15 minutes.

    For this step you will need

Nutrition information

Calories 434 Carbohydrates 40 g (13%)
Fat 18 g (28%) Protein 26 g (52%)
Saturated Fat 8 g (40%) Sodium 934 mg (39%)
Polyunsaturated Fat 2 g Fiber 4 g (14%)
Monounsaturated Fat 7 g Cholesterol 92 mg (31%)