"THE SOFTIE" SOFT-SHELL CRAB PIZZA

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Provided by Food Network

Categories     main-dish

Time 1h30m

Yield Two 8-inch pizzas

Number Of Ingredients 11

1 1/2 cups olive oil
2 leeks (white and light green parts), halved and then sliced lengthwise and well rinsed (see Cook's Notes)
1 garlic bulb, cloves removed and thinly sliced
8 ounces pizza dough, separated into 2 balls and at room temperature (see Cook's Notes)
All-purpose flour, for dusting
Semolina flour, for dusting
2 soft-shell crabs (or 4 if very small), cleaned (see Cook's Notes)
1/2 teaspoon seafood seasoning, preferably Old Bay
3/4 cup thinly shaved Parmigiano-Reggiano
2 tablespoons freshly chopped flat-leaf Italian parsley
1 lemon, sliced into 8 wedges

Steps:

  • Heat a large saute pan over medium heat; add 1/4 cup olive oil. Place the leeks in the pan and cook slowly, stirring to prevent browning, until soft and wilted, about 10 minutes. Set aside.
  • Meanwhile, bring the remaining 1 1/4 cups olive oil to a simmer in a small saucepot; add the garlic. Reduce heat to low and cook until garlic is soft but still white, an additional 10 to 15 minutes. Set aside.
  • Preheat the oven to its highest temperature with a pizza stone inside; at least 450 degrees F.
  • Once the dough is at room temperature, it should be soft and pliable and shouldn't shrink back when you press it. Flatten a ball into a disc. (It is okay if the flattened disc isn't perfectly round at this point.) Place disc on a well-floured work surface and stretch the dough by hand into an 8- to 9-inch round that is 1/4-inch-thick, not pressing out the air bubbles. Place on a pizza peel or dry cutting board layered with a sprinkle of semolina flour.
  • To assemble the pizza, spread the garlic oil evenly over the dough with a 1-ounce ladle. Add 3/4 cup leeks over the garlic oil and spread evenly. Place a soft-shell crab in the center of the pizza. Transfer the pizza to the oven using a smooth, quick motion to slide the pizza from the peel or cutting board to the stone. Bake until crust is browned evenly, crab is crispy and juices are bubbling, 9 to 16 minutes. Remove from the stone with a pizza peel. Cut into slices and garnish with a sprinkle of seafood seasoning, fresh shaved Parmesan and parsley and serve with lemon wedges. Repeat with remaining ingredients to make 1 more pizza. Enjoy.

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