Squid Pizza With Saffron Aioli


  •   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


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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