Pizzette with crab and chilli

Serves 4

(LISA BARBER)

Four pizzette discs (see dough recipe)
300g/10oz fresh white crab meat
2 tbsp mild-tasting extra-virgin olive oil
Sea salt
A drop or 2 of lemon juice
1 red chilli, sliced finely on the diagonal

Pick over the crab meat to ensure there are no little bits of shell, place in a bowl and dress with half the olive oil.

Season with salt and a little lemon juice then set aside while you cook the pizza.

Follow the instructions for the dough, removing the pizzette once crisp and firm – this will take about 5 minutes.

Divide the crab between the four discs, drizzle over the remaining olive oil, scatter over the chilli and eat while warm.