Pizzette with crab and chilli
Sunday 16 January 2011
Four pizzette discs (see dough recipe)
300g/10oz fresh white crab meat
2 tbsp mild-tasting extra-virgin olive oil
A drop or 2 of lemon juice
1 red chilli, sliced finely on the diagonal
Pick over the crab meat to ensure there are no little bits of shell, place in a bowl and dress with half the olive oil.
Season with salt and a little lemon juice then set aside while you cook the pizza.
Follow the instructions for the dough, removing the pizzette once crisp and firm – this will take about 5 minutes.
Divide the crab between the four discs, drizzle over the remaining olive oil, scatter over the chilli and eat while warm.
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