Note
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.

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.

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.

4: Heat the oil in a medium pan to about 190°C (375°F).
Using a mandoline, slice your shallots super thin — about the thickness of a coin.
Fry the shallots in batches until golden brown, about 2 to 3 minutes, stirring once each batch to prevent sticking.

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.)

6: Fire up your pizza oven, aiming for 370°C to 426°C (700°F to 800°F) 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.

7: Spread 60 grams of mozzarella evenly over the dough.

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

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

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


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