Hot Crab Dip Pizza

Step 1

This recipe suits a variety of pizza styles, but we think New York-style is a great fit. Remember to prepare your dough ahead of time to ensure it rises at room temperature before firing up your oven.

Step 2

Place all ingredients except the crab in a mixing bowl and stir until fully incorporated. Tip: Pick through the crab meat to ensure there aren't any leftover pieces of shell mixed in.

Step 3

Once you’ve checked the crab meat, gently mix in with the rest of the ingredients and let it marinate in the refrigerator for at least 1 hour (maximum overnight). Add more Tabasco as desired.

Step 4

Heat the oil in a medium pan to about 375°F (190°C).  Using a mandoline, slice your shallots super thin — about the thickness of a coin. Separate the rings of the shallots and lightly toss them in corn starch. Shake off any excess corn starch.  Fry the shallots in batches until golden brown, about 2 to 3 minutes, stirring once each batch to prevent sticking.

Step 5

Use a slotted spoon to retrieve the shallots and put them on a paper towel to dry. Season them with salt while they’re still hot. (You can make the shallots in advance and keep leftovers stored in an airtight container for up to a week.)

Step 6

Fire up your pizza oven, aiming for 700°F to 800°F (370°C to 426°C) on the stone baking board inside. Use an infrared thermometer to quickly and accurately check the temperature of the middle of your stone. Place a dough ball on your lightly floured work surface. Push the air from the center out to the edge with your fingers. Stretch the dough out to a 12-inch-round base, and then lay the stretched dough onto your lightly floured pizza peel or countertop.

Step 7

Spread 60 grams of mozzarella evenly over the dough.

Step 8

Spoon about 100 grams of the crab dip in between the mozzarella, then launch the pizza into your oven.

Step 9

After 2 to 3 minutes, rotate the dough and cook for a further 30 seconds to 1 minute to ensure an even cook.

Step 10

Remove from the oven. Slice, then sprinkle with a quarter of the chives and fried shallots.

Step 11

Serve with a lemon wedge and Tabasco on the side, and enjoy.