| | Spiced prawn pizzettes
Spiced prawn pizzettes
Spiced prawn pizzettes 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. To make the Pizza Dough: Sift the flour into a large bowl. Stir in the yeast. Stir in the salt and sugar until combined. Make a well in the centre. Pour in the water and oil. Stir until just combined. Use your hands to bring the dough together.
  2. Turn the dough out onto a lightly floured surface. Knead for 5 minutes. Drizzle extra oil into a large clean bowl. Add dough and turn to coat. Cover with a clean tea towel. Set aside in a warm draught-free place for 1 hour or until doubled in size.
  3. Meanwhile to roast the tomatoes, preheat oven to 120C/100C fan forced. Halve the tomatoes. Place, cut-side up, on an oven tray. Brush with olive oil. Season. Bake for 1-1 1⁄2 hours or until semi dried.
  4. To make the Pizza sauce, combine all the sauce ingredients in a small saucepan over medium-high heat. Bring to the boil, stirring often. Reduce heat to medium. Simmer, stirring occasionally, for 5 minutes or until the sauce thickens. Set aside to cool before using.
  5. Knead the dough briefly in the bowl to knock out the air. divide the dough into 10 even pieces. Roll out each piece to a 8cm disc. Stack between squares of baking paper, dusting with semolina as you go. Set aside for 20 minutes to rise slightly.
  6. Increase oven to 250C/230C fan forced. Dust 2 large baking trays with semolina. Place dough on prepared trays. Spread a little pizza sauce on each. Top with mozzarella, tomato, prawns and chilli. Bake for 6-8 minutes or until prawns change colour and pizzas are crisp and golden. Scatter with coriander.
Time for preparing:
110 min.


  • 250g bread and pizza plain flour
  • 1 teaspoon instant dried yeast
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 150ml water
  • 3 teaspoons olive oil, plus extra to grease
  • Semolina, to dust
  • Pizza sauce
  • 2 teaspoons olive oil
  • 1/2 garlic clove, crushed
  • 1 teaspoon chopped fresh marjoram or oregano
  • 1/2 x 400g can diced tomatoes
  • Pinch sugar
  • Pinch cayenne pepper
  • Topping
  • 250g cherry tomatoes
  • 1 tablespoon olive oil
  • 125g mozzarella, cut into 10 slices
  • 200g peeled green prawns, tails intact
  • 1 red chilli, thinly sliced
  • Fresh coriander, to serve