Prawn, squid and salsa verde pizza


Michael Emanuel (an alumnus of Berkeley"s Chez Panisse) tops this pizza with an irresistible set of Provençal flavors: salty-sweet roasted squid, creamy aioli & crushed red pepper (French piment d"Espelette would also work well). The remaining aioli can be used as a dip for vegetables or a spread for sandwiches. More Pizza Recipes

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