Ingredients
- Pinch of saffron threads
- 1 teaspoon water
- 1 large egg yolk
- 1 garlic clove, minced
- 2 teaspoons fresh lemon juice
- 3/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
- Salt
- Pinch of cayenne pepper
- 6 ounces cleaned squid, tentacles halved, bodies sliced crosswise 1/2 inch thick
- Freshly ground black pepper
- All-purpose flour, for dusting
- 6 ounces pizza dough
- crushed red pepper
- 1/2 small red onion, thinly sliced
- 1 large plum tomato, diced
- 1 teaspoon chopped marjoram
- 1 tablespoon chopped parsley
Description
Michael Emanuel (an Alumnus Of Berkeley's Chez Panisse) Tops This Pizza With An Irresistible Mix Of Provencal Flavors: Salty-sweet Roasted Squid, Creamy Aioli, And Crushed Red Pepper (French Piment D'Espelette Would Also Work Well). The Remaining
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