Crab Flatbread

For the Flatbread Dough

Makes 6 flatbreads.

1. In the bowl of a stand mixer fitted with a dough hook, mix the flour and measured water together well and leave to autolyse for 2 hours.
2. After this time, add the yeast and 'cut together' with your hands, squeezing the dough to combine everything well. Set the stand mixer to the lowest speed and mix for 5 minutes. Then add the salt and mix on the second lowest speed for a further 5 minutes. (You can do this by hand, too, just follow the same steps, then manually knead well on a work surface until you have a smooth dough. This will take longer than with the help of a machine.)
3. Transfer the dough to a lightly oiled container and cover with a lid. Now it needs to prove at room temperature for 2 hours, but every 30 minutes you need to pay it some attention. Stretch and fold it every 30 minutes (3 times in total), lifting an edge of the dough upwards and folding it into the centre, then turning the bowl by 90° and repeating until you have worked all the way around.
4. After 2 hours, turn the dough out on to a lightly floured surface and divide into 6 portions weighing about 125g each. Fold in the edges of each piece of dough towards the centre to form a tight ball, then flip over so the smooth side is facing upwards. Using the curve of your hand, roll the ball around in a circular motion: use the work surface to create some tension as you shape the dough, ensuring a tight ball. Place the balls 10cm apart in an oiled plastic container, or a deep tray, then cover with a lid or another larger tray.
5. Transfer to the fridge for 24-48 hours, removing the dough balls from the fridge 30 minutes before you want to use them.

For the Lemon Mayonnaise

Makes about 280g/1 small jar

1. Put the egg yolks, mustard and lemon juice in a food processor with a good pinch of salt. Pulse-blend until well combined.
2. Pour the 2 oils into a jug. With the machine running, start to slowly drizzle in the oils in a steady stream. If it starts to look too thick, you can add the 1 tablespoon water to loosen. Add the rest of the oils and blend until thick.
3. Season to taste with salt, cover and store in the fridge until ready to use. It will keep for up to 5 days.

For the Crab Flatbreads

1. Set your pizza oven to 400°C.
2. Start by making the brown crab butter. Put the brown crab meat in a food processor with the butter, lemon zest and juice, cayenne pepper, black pepper and a pinch of sea salt flakes and blend to combine. Check the seasoning and adjust as necessary.
3. In a small bowl, mix the white crab meat with the mayonnaise.
4. Sprinkle a little flour over the flatbread balls and use a rounded dough scraper to carefully lift a ball of dough from its tray. Transfer to a floured surface and use your fingertips to gently push out the dough from the centre to make a 1cm-thick bread, keeping your fingers as flat as possible. Flip the dough intermittently, continuing to push the dough out, to form a flatbread 20cm in diameter, and ending with the original top side of the dough ready for topping.
5. Spread one-quarter of the brown crab butter over the flatbread. Transfer to a pizza peel lightly dusted with flour and slide into the oven. As soon as you can feel that the base of the flatbread has set, start to turn it regularly, using the peel, to ensure it colours evenly. Once the dough is cooked – after about 2 minutes – remove from the oven.
6. Top the cooked flatbread with one-quarter of the white crab mayonnaise and sprinkle over some chives. Grate over some lemon zest and finish with a drizzle of extra virgin olive oil. Serve immediately with a lemon wedge for squeezing.
7. Repeat to form, cook and top the remaining flatbreads.