Spicy Dungeness Crab Grilled Pizza with Lemon Aioli
By Chef Jeff Mahin
For the Dough:
(Note: Store-bought pizza dough will work too)
8 cups Bread flour
3 cups Water (58 degrees Fahrenheit)
1 1/2 Tbs. Salt
1/2 tsp. Instant Dry Yeast
For the Lemon Aioli:
1 each Large egg yolk
1 tsp. Lemon zest (finely grated)
3 Tbsp. Fresh lemon juice
1 tsp. Whole-grain mustard
1 cup Vegetable oil
For the Topping:
1/2 lbs. Dungeness crabmeat (picked)
1/4 cup Fresh ricotta
1 each Baby fennel (sliced super thin, then soaked ice water)
1-2 each Jalapeños (seeded, finely diced)
1/2 each Avocado (small dice)
6 Tbs. Extra-virgin olive oil (divided)
1 each Lemon for zesting
1 cup Water cress (washed and dried)
- Set up your mixer with a dough hook (Note: Most standing mixers come with dough hook).
- Place the water into the mixer.
- Place the remaining ingredients into the mixer and slowly start to mix together. Mix the dough on a low speed until it starts to pull away from the sides of the bowl.
- Turn the mixer off and allow to rest for 20 minutes.
- After 20 minutes, turn the mixer to medium high for three minutes -- or until the dough is shiny and elastic.
- Lightly coat a bowl with olive oil. Remove the dough from the mixer and place in the oiled bowl.
- Allow to sit out for one hour at room temperature.
- Place the dough onto the floured surface.
- Cut the dough into approximately large softball-size balls.
- Lightly oil inside of six plastic quart containers (i.e. mason jar, Tupperware -- anything that is one quart).
- Place one dough portion into one container and seal lid tight around the top. Place the dough into the refrigerator overnight. Do this with all six containers.
- Before using, allow the dough to rise to the top of the container. This takes about one hour after being removed from refrigerator.
(Note: Dough can be saved in the refrigerator for two days and in the freezer for 30 days.)
- Place the lemon juice, whole-grain mustard, salt and yolk into a blender.
- Blend on low, and slowly drizzle in the oil. The aioli should become thick.
- Remove aioli from blender and add the lemon zest. Reserve. (Note: The aioli can be stored up to three days)
- Turn the grill on medium-high, up to about 500 degrees Fahrenheit.
- Stretch the dough out by hand or with a rolling pin; use flour if it's sticky.
- Place the dough onto the grill. Cook for 2-3 minutes, then flip to cook the other side.
- Using a brush, brush a fair amount of aioli over the pizza.
- Sprinkle the crab, and ricotta over the pizza
- Allow for the pizza to fully cook and for the cheese to melt.
- Remove from the grill. Place onto a cutting board and add the avocado, fennel, jalapeño, lemon zest, water cress, olive oil, salt and pepper.
- Cut with a large knife. Eat.