Four pizzette discs (see dough recipe)
300g/10oz fresh white crab meat
2 tbsp mild-tasting extra-virgin olive oil
Sea salt
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.
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies