Crab and Artichoke Pizza Appetizer

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  • Makes
  • Prep Time
    30 minutes
  • Cooking Time
    10 minutes

As part of our hors d’oeuvres series, here’s our take on the classic Crab and Artichoke Dip. Be careful, your guests will ask for more … and more.

Note: The great thing about making your own pizza is that the bare crust is just like a blank canvas. Let your inner Rembrandt have his way, and use the following ingredients in the amounts that taste right to you


  • 1 Rustic Crust Ciabatta Pizza Crust
  • 8 ounces cream cheese, at room temperature
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 (14 ounce) can artichoke hearts, drained and quartered
  • 12 ounces lump crabmeat or other crab of your choice
  • 1 cup Fontina cheese, shredded
  • ½ cup pepper jack cheese, shredded
  • Hot sauce, to taste
  • 3 green onions, thinly sliced
  • 1 Tablespoon Worcestershire sauce
  • Kosher salt, to taste
  • Black pepper, to taste
  • Parsley


  1. Preheat oven to 425 degrees.
  2. In a large bowl combine the cream cheese, mayonnaise, and sour cream. Stir in artichoke hearts, crabmeat, ½ cup Fontina cheese, pepper jack cheese, and Worcestershire sauce; season with salt and pepper to taste.
  3. Brush one side of crust with olive oil.
  4. Spread dip in a thin layer over the crust.
  5. Add a little more Fontina cheese – only enough to hold dip in place.
  6. Sprinkle parsley, salt, and pepper.
  7. Place in oven for about 10 minutes until crust is nicely browned and dip is bubbly.
  8. Add some green onions for flavor.
  9. Cut the pizza into strips and then horizontally to create small pieces. Think about two or three bites per piece.
  10. Enjoy!