| | Barbecue prawn and salsa verde pizza
Barbecue prawn and salsa verde pizza
Barbecue prawn and salsa verde pizza 4.3-5 9
  • Calories: 2023 kj
  • Fat: 10.1g
  • Carbohydrates: 5.4g

How to Make:

  1. Combine flour, yeast and sugar in a bowl. Stir in salt. Make a well. Add water and oil. Stir to combine. Use your hands to bring dough together. Turn onto a lightly floured surface. Knead for 10 minutes or until smooth and elastic. Brush a large bowl with extra oil. Add dough. Turn to coat. Cover with a damp tea towel. Set aside in a warm place for 30 minutes or until doubled in size.
  2. Meanwhile, preheat a barbecue grill with a hood on medium-high. Brush the zucchini with a little extra oil, then barbecue for 1-2 minutes each side or until just tender. Transfer to a plate. Close the barbecue hood, reduce the burners to medium and preheat to 180°C.
  3. For the salsa verde, combine the ingredients in a bowl and mix until well combined. Season.
  4. Punch down dough with your fist and knead for 30 seconds or until dough is original size. Halve dough. Cover 1 portion with a damp tea towel. Roll out the other portion to a 23 x 32cm rectangle. Place on a large baking tray and brush the top of the dough with oil.
  5. Carefully place pizza directly on barbecue grill, oiled-side down. Cover with the hood and cook for 3 minutes or until golden and crisp.
  6. While the dough is cooking, brush the baking tray with oil to grease.
  7. Place the dough, cooked-side up, on the greased tray. Spread with half the pasta sauce. Sprinkle with half the mozzarella. Top with half the zucchini, half the prawns and half the tomatoes. Place tray on the grill. Cover with the hood and bake for 8-10 minutes or until golden and crisp underneath and the prawns are cooked though.
  8. Repeat with the remaining dough, pasta sauce, mozzarella, zucchini, prawns and tomato. Drizzle the pizzas with salsa verde to serve.
Time for preparing:
30 min.
Servings:
8

Ingredients:

  • 450g (3 cups) Lighthouse Bread & Pizza Plain Flour
  • 2 teaspoons (7g/1 sachet) dried yeast
  • Large pinch of caster sugar
  • 1/2 teaspoon salt
  • 310ml (1 1/4 cups) warm water
  • 1 tablespoon extra virgin olive oil
  • Extra virgin olive oil, extra, to brush
  • 2 large zucchini, peeled into ribbons
  • 240g btl tomato and basil pasta sauce
  • 100g (1 cup) coarsely grated mozzarella
  • 1kg peeled king green prawns with tails intact
  • 480g truss cherry tomatoes
  • Salsa verde
  • 1/4 cup chopped fresh continental parsley
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons drained baby capers
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoons lemon juice
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