• 1 jar Scarpetta Pink Pesto
  • 1 10-ounce purchased fully baked thin pizza crust
  • 8 ounces crab meat
  • about 2 dozen shitake mushrooms cleaned and sliced, stems removed
  • 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
  • One large red bell pepper, thinly sliced
  • 1 1/2 cups grated mozzarella cheese


  1. Preheat oven to 450°F.
  2. Place crust on baking sheet.
  3. Spread with Pink Pesto, leaving 1/2-inch plain border.
  4. Top evenly with crab meat, artichokes, olives, and crushed red pepper.
  5. Heat oil in heavy medium skillet over medium-high heat. Add bell pepper and sauté until just tender, about 5 minutes.
  6. Arrange pepper slices on pizza. Sprinkle cheese over.
  7. Bake pizza until crust is brown and crisp on bottom and topping is heated through, about 15 minutes.