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Cali Crab Pizza



Dough: – 100% “00” reinforced organic flour (Central Milling) – 60% water at 80°F – 2% active dry yeast – 2.5% sea salt – 15% sourdough starter Almond Pesto: – 1 cup packed basil leaves – ½ cup raw almonds – ½ cup shredded Real California Parmesan cheese – ½ cup extra-virgin olive oil – 1 tablespoon lemon juice – 1 medium garlic clove – Salt, to taste Toppings: – 0.15 ounces olive oil – 1.4 ounces Real California Fior di Latte Mozzarella cheese, torn into pieces – 0.8 ounces marinated artichoke hearts, roughly chopped – 1 ounce Dungeness crab meat – 0.8 ounces diced preserved lemons – 0.9 ounces Real California Triple Cream cheese
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To prepare dough, combine all ingredients and mix until well worked. Remove dough from mixer and cold ferment in covered container for 2 days. Several hours before serving pizza, knead dough and allow to return to room temperature. Cut into 10.5-ounce balls.

To prepare almond pesto, combine all ingredients in blender and blend until smooth.

To prepare pizza, stretch one doughball into 10-inch circle. Drizzle and evenly spread olive oil over dough. Dot with Mozzarella cheese and almond pesto. Sprinkle with chopped artichoke hearts and chunks of crab meat. Sprinkle with preserved lemon. Bake in wood-fired oven at 850°F until crisp. Remove from oven and top with small pieces of Triple Cream cheese.

REAL California Pizza Category Finalist – 2020 Real California Pizza Contest

Recipe developed by Justin Wadstein, Sleight of Hand Pizza, Santa Cruz, California

Per Order:

Yield: 1 pizza