Crab with Tomato and Aïoli

Preparation info
  • Makes one 8 × 12 inch rectangle pizza Serves


    • Difficulty


Appears in

By Pete Evans

Published 2012

  • About

Crab on pizza is such an indulgence, and delicious, too. The squeeze of lemon juice just before serving turns this pizza into something fantastic—it lifts the flavor of the entire pizza, complementing the richness of the aïoli, and it is an imperative part of the recipe. Alaskan king crab, or any top quality cooked crab meat, is perfect for this recipe. Make sure you leave it in large chunks when you top the pizza. If using pre-picked crab meat, gently squeeze any excess liquid from it.