San Francisco 49ers: Spicy Dungeness Crab Grilled Pizza

Spicy Dungeness Crab Grilled Pizza with Lemon Aioli

 By Chef Jeff Mahin 

Jeff's restaurants

Ingredients:

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

Kosher salt

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)

Kosher salt

Method:

The Dough:

1. Set up your mixer with a dough hook (Note: Most standing mixers come with dough hook).

2. Place the water into the mixer.

3. 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.

4. Turn the mixer off and allow to rest for 20 minutes.

5. After 20 minutes, turn the mixer to medium high for three minutes -- or until the dough is shiny and elastic.

6. Lightly coat a bowl with olive oil. Remove the dough from the mixer and place in the oiled bowl.

7. Allow to sit out for one hour at room temperature.

8. Place the dough onto the floured surface.

9. Cut the dough into approximately large softball-size balls.

10. Lightly oil inside of six plastic quart containers (i.e. mason jar, Tupperware -- anything that is one quart).

11. 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.

12. 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.)

The Aioli:

1. Place the lemon juice, whole-grain mustard, salt and yolk into a blender.

2. Blend on low, and slowly drizzle in the oil. The aioli should become thick.

3. Remove aioli from blender and add the lemon zest. Reserve. (Note: The aioli can be stored up to three days)

To Serve:

1. Turn the grill on medium-high, up to about 500 degrees Fahrenheit.

2. Stretch the dough out by hand or with a rolling pin; use flour if it's sticky.

3. Place the dough onto the grill. Cook for 2-3 minutes, then flip to cook the other side.

4. Using a brush, brush a fair amount of aioli over the pizza.

5. Sprinkle the crab, and ricotta over the pizza

6. Allow for the pizza to fully cook and for the cheese to melt.

7. Remove from the grill. Place onto a cutting board and add the avocado, fennel, jalapeño, lemon zest, water cress, olive oil, salt and pepper.

8. Cut with a large knife. Eat.

Enjoy!

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