Squid Pizza with Saffron Aioli Recipe

Name: Squid Pizza with Saffron Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pinch of saffron threads; 1 teaspoon water; 1 large egg yolk; 1 garlic clove, minced; 2 teaspoons fresh lemon juice; 3/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing; Salt; Cayenne pepper; 6 ounces cleaned squidtentacles halved, bodies sliced crosswise 1/2 inch thick; Freshly ground black pepper; All-purpose flour, for dusting; 6 ounces pizza dough; Pinch of crushed red pepper; 1/2 small red onion, thinly sliced; 1 large plum tomato, diced; 1 teaspoon chopped marjoram; 1 tablespoon chopped parsley

Servings: persons

Pinch of saffron threads
1 teaspoon water
1 large egg yolk
1 garlic clove, minced
2 teaspoons fresh lemon juice
3/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
Salt
Cayenne pepper
6 ounces cleaned squidtentacles halved, bodies sliced crosswise 1/2 inch thick
Freshly ground black pepper
All-purpose flour, for dusting
6 ounces pizza dough
Pinch of crushed red pepper
1/2 small red onion, thinly sliced
1 large plum tomato, diced
1 teaspoon chopped marjoram
1 tablespoon chopped parsley

1
Preheat the oven to 500.
2
Preheat a pizza stone.
3
In a small bowl, crumble the saffron into the water; let steep for 5 minutes.
4
In a blender or bowl, beat the egg yolk with the garlic and 1 teaspoon of the lemon juice.
5
Gradually add the 3/4 cup of olive oil, beating constantly, until very thick.
6
Stir in the remaining 1 teaspoon of lemon juice and the saffron water and season the aioli with salt and cayenne.
7
In a skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
8
Add the squid, season with salt and black pepper and cook over high heat until just starting to whiten, 30 seconds.
9
Transfer to a plate.
10
On a lightly floured work surface, roll out the pizza dough to a 12-inch round, 1/4 inch thick.
11
Transfer the round to a lightly floured pizza peel.
12
Leaving a 1/2-inch border of dough, brush the round with olive oil and sprinkle with crushed red pepper, salt and black pepper.
13
Scatter the onion slices over the round and top with the squid, tomato and marjoram.
14
Slide the pizza onto the hot stone and bake for about 5 minutes, until the bottom is crisp.
15
Transfer the pizza to a work surface and drizzle with 3 tablespoons of the aioli.
16
Reserve the remaining aioli for another use.
17
Garnish the pizza with the parsley, cut into wedges and serve.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Pinch of saffron threads, 1 teaspoon water, 1 large egg yolk, 1 garlic clove, minced, and more.

Yes, Squid Pizza with Saffron Aioli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Squid Pizza with Saffron Aioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions