Pizza with Snow Crab, Ricotta, Shishito Peppers, and Wasabi Aïoli

Pizza with Snow Crab, Ricotta, Shishito Peppers, and Wasabi Aioli
Pizza with Snow Crab, Ricotta, Shishito Peppers, and Wasabi Aïoli
Asian-style toppings—shredded snow crab, spicy shishito peppers, ginger-wasabi aïoli—adorn a Western-style pizza at Park Hyatt Tokyo's New York Bar.Ingalls Photography

Eastern-style toppings—shredded snow crab, spicy shishito peppers, ginger-wasabi aïoli—adorn a Western-style pizza at Park Hyatt Tokyo's New York Bar. This recipe first appeared in our May 2014 issue with the story Happy Hour: Bar Snacks.

Pizza with Snow Crab, Ricotta, Shishito Peppers, and Wasabi Aïoli
Eastern-style toppings—shredded snow crab, spicy shishito peppers, ginger-wasabi aïoli—adorn a Western-style pizza at Park Hyatt Tokyo’s New York Bar.
Yield: serves 2-4

Ingredients

  • ⅓ cups Kewpie mayonnaise
  • 1 tsp. fresh lime juice
  • ¼ tsp. wasabi powder
  • 1 clove garlic, mashed into a paste
  • 1 (½") piece ginger, peeled and mashed into a paste
  • Kosher salt, to taste
  • Canola oil, for frying
  • 12 shishito peppers
  • ½ lb. homemade or store-bought pizza dough
  • Fine semolina, for dusting
  • 2 tbsp. olive oil
  • ½ cups ricotta, drained overnight
  • 3 oz. snow crab meat
  • ¼ cups finely grated mozzarella
  • 2 tbsp. grated parmesan
  • ⅓ cups baby arugula

Instructions

  1. Stir mayonnaise, lime juice, wasabi powder, garlic, ginger, and salt in a bowl; set aïoli aside. Heat 2” canola oil in a 4-qt. saucepan until a deep-fry thermometer reads 350°. Working in batches, fry peppers until golden, 1–2 minutes. Using a slotted spoon, transfer peppers to paper towels to drain; set aside.
  2. Place a pizza stone under the broiler; heat for 30 minutes. Dust dough with semolina. Using your fingertips, press dough into a 7” circle about ¼” thick, leaving a 1” crust around the edges. Hold dough straight up, and with fingertips circling crust, slide fingers around crust in a circular motion as you would turn a steering wheel until dough in the center is stretched to about ⅛” thick; transfer to a semolina-dusted pizza peel. Drizzle olive oil over dough; spread with ricotta and sprinkle with reserved peppers, the crab, mozzarella, and parmesan. Slide pizza onto stone; broil until cheese melts and crust is puffed and charred in spots, 3–4 minutes. Transfer to a serving dish; sprinkle with arugula and drizzle with reserved aïoli. Serve hot.