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Squid Pizza with Saffron Aioli

Michael Emanuel (an alumnus of Berkeley's Chez Panisse) tops this pizza with an irresistible mix of Provençal flavors: salty-sweet roasted squid, creamy aioli and 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.

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