Name: Crab with Tomato and Aïoli
Yield: Makes one 8 × 12-inch rectangle pizza Serves 1-2
Cuisine: Italy
Ingredients: 2 tablespoons aïoli; ½ cup shredded mozzarella; 6 oz pizza dough; 1 teaspoon fresh flat-leaf (Italian) parsley, chopped, + 1 tablespoon extra; Squeeze of lemon, to serve; Sea salt and freshly ground black pepper; 1½ tablespoons garlic confit, crushed; 5 oz cooked crab meat, picked; Semolina or all-purpose flour, for rolling; 1 tablespoon lemon zest; 1 fresh long red chile, such as Anaheim or New Mexico, cut into julienne; ⅓ cup pizza sauce; 1 tomato, cut into ⅛-inch-thick slices; 2 tablespoons lemon oil

Preparation info

Makes one 8 × 12 inch rectangle pizza Serves
1-2

Difficulty
Medium

Appears in

Pizza

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.