Crab and mozzarella pizza | Recipe Cart
Curtis Stone wowed us in 2003 with his avant-garde mozzarella filled with crab and avocado. Those flavours have been reworked into a Californian-style pizza – a
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Ingredients
- 500g fresh pizza dough or 2 woodfired pizza bases
- 1/2 cup (130g) basil pesto
- 250g cooked spanner crab meat
- 2 x 250g mozzarella balls, drained, torn
- 4 preserved lemon quarters, white pith and flesh removed, zest thinly sliced
- 60g basil leaves
- Juice of 1/2 lemon
- 1/3 cup (80ml) extra virgin olive oil
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