Squid Pizza with Saffron Aioli

Ingredients

  • 0.5 small red onion
  • All-purpose flour
  • 1 clove(s) garlic
  • 0.75 cup(s) plus 1 tablespoon extra-virgin olive oil
  • 1 teaspoon(s) water
  • 0.75 cup(s) plus 1 tablespoon extra-virgin olive oil
  • Freshly ground black pepper
  • + 27 more ingredients
    • 1 tablespoon(s) chopped parsley
    • Cayenne pepper
    • All-purpose flour
    • pinch(s) of crushed red pepper
    • pinch(s) of saffron threads
    • 1 large egg yolk
    • 1 large egg yolk
    • Salt
    • 1 tablespoon(s) chopped parsley
    • 6 ounce(s) pizza dough
    • 6 ounce(s) pizza dough
    • Freshly ground black pepper
    • 1 large plum tomato
    • pinch(s) of crushed red pepper
    • Cayenne pepper
    • 6 ounce(s) cleaned squid—tentacles halved
    • 6 ounce(s) cleaned squid—tentacles halved
    • 1 teaspoon(s) chopped marjoram
    • pinch(s) of saffron threads
    • 2 teaspoon(s) fresh lemon juice
    • 1 clove(s) garlic
    • 1 large plum tomato
    • Salt
    • 2 teaspoon(s) fresh lemon juice
    • 0.5 small red onion
    • 1 teaspoon(s) chopped marjoram
    • 1 teaspoon(s) water

Preheat the oven to 500°. Preheat a pizza stone. In a small bowl, crumble the saffron into the water; let steep for 5 minutes. In a blender or bowl, beat the egg yolk with the garlic and 1 teaspoon of the lemon juice. Gradually add the 3/4 cup of olive oil, beating constantly, until very thick. S...

View full recipe at Food & Wine

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