We're always in search of easy appetizers during the impromptu summer entertaining season. When Alicia tasted an unusual "appetizer" pizza at one of her favorite Italian restaurants, she figured it would be easy to do at home.

This pizza is essentially topped with a jazzed-up version of an old Junior League cookbook standby — artichoke dip. (It's not the healthiest concoction, and that's probably why everyone seems to love it so!)

If you take the basic Parmesan-and-mayo artichoke-dip formula, add lump crabmeat and kalamata olives and spread it on a pizza crust, what can only be described as heaven moves to a whole new level. (On second thought, a more appropriate analogy might borrow from Original Sin.)

And how do you elevate what's already sinful to hedonistic? Add a remoulade sauce. That level of gluttony is best left for viewing in private. Check out the recipe at our Web site at www.kitchenscoop.com.

Crab-and-Artichoke Appetizer Pizza

Start to finish: under 30 minutes

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

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

4 ounces lump or backfin crabmeat (see Cook's note)

2/3 cup grated Parmesan cheese

2/3 cup light mayonnaise

1 teaspoon minced garlic

1/4 teaspoon salt

1/8 teaspoon black pepper

1/4 cup pitted and sliced kalamata olives, drained well

1/4 cup finely chopped fresh red bell pepper

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.

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