Name: Spicy prawn pizzas
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 4
Cuisine: Italian
Ingredients: 250g pack white bread mix; 2 tbsp extra-virgin olive oil plus a bit extra; 150ml warm water; plain flour for dusting; 200g can chopped plum tomato; 1 tbsp tomato purée; 1 garlic clove crushed; pinch of sugar (caster or granulated); 3 tbsp mascarpone; 3 tbsp (about 20g) finely grated parmesan; 10 cherry tomatoes halved; 12 large raw prawns (frozen and defrosted is fine), patted dry, deveined and butterflied (see tip, below); 2 rosemary sprigs, needles roughly chopped; generous pinch chilli flakes; handful pitted green olives halved (or use capers); small drizzle extra-virgin olive oil

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Spicy prawn pizzas

Spicy prawn pizzas

Jane Hornby

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Serves 4

Easy

Prep: 15 mins

Cook: 10 mins - 13 mins

Plus rising

A star rating of 4.5 out of 5.4 ratingsRate

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This low-calorie pizza is spread with homemade tomato sauce and topped with mascarpone, shellfish and olives

Freezable (Freeze uncooked, without the prawns)

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Ingredients

Nutrition

Units:

MetricUS

For the dough

250g pack white bread

mix
2 tbsp extra-virgin olive oil

plus a bit extra
150ml warm water
plain flour

for dusting

For the sauce

200g can chopped plum tomato
1 tbsp tomato purée
1 garlic clove

crushed
pinch of sugar

(caster or granulated)

For the topping

3 tbsp mascarpone
3 tbsp (about 20g) finely grated parmesan
10 cherry tomatoes

halved
12 large raw prawns

(frozen and defrosted is fine), patted dry, deveined and butterflied (see tip, below)
2 rosemary

sprigs, needles roughly chopped
generous pinch chilli flakes
handful pitted green olives

halved (or use capers)
small drizzle extra-virgin olive oil

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Nutrition: per serving

kcal352

low
fat15g
saturates6g
carbs34g
sugars4g
fibre3g
protein19g
salt1.3g

low

Method

step 1

Make the dough the day before. Put the bread mix in a large bowl. Combine the oil with the warm water in a jug, then tip onto the mix. Stir to a soft dough and set aside for 5 mins.
step 2

Flour the work surface and your hands well, then knead the dough for 5 mins until springy and smooth. Squish some oil around in a large food bag, then pop in the dough and tie the top, leaving the dough room to grow. Leave to rise in the fridge.
step 3

To make the sauce, simply stir the ingredients together. When ready to cook, heat the oven as high as it will go. Dust a large baking sheet and the work surface with a little flour. Split the dough into 2 equal pieces. (Do not knead it or it will become too springy.) Roll the dough into large slipper shapes, about 30cm long. Lift onto the baking sheet.
step 4

Spread the sauce over the pizzas, then scatter with small dollops of mascarpone, the Parmesan, cherry tomatoes, prawns, rosemary, chilli flakes, olives and plenty of seasoning. Drizzle with a little oil. Bake the pizzas for 10-13 mins until the base is crisp and golden, the prawns cooked through and the cheese bubbling. Transfer to a board and serve straight away.

Recipe from Good Food magazine, February 2013

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A star rating of 4.5 out of 5.4 ratings

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