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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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