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 website at www.kitchenscoop.com.

Beverly Mills and Alicia Ross' latest book is Cheap. Fast. Good! Their website is www.kitchenscoop.com.

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