| | Asparagus, prawn and chorizo pizza
Asparagus, prawn and chorizo pizza
Asparagus, prawn and chorizo pizza 4.3-5 9
  • Calories: 3151 kj
  • Fat: 26g
  • Carbohydrates: 10g

How to Make:

  1. Combine the yeast, sugar and water in a jug. Set aside for 10 minutes or until frothy.
  2. Meanwhile, combine the flour and salt in a large bowl. Make a well in the centre. Add the yeast mixture and oil. Use your hands to mix until the mixture comes together as a dough. Turn onto a lightly floured surface and knead for 5 minutes, until smooth and elastic. Place in a lightly greased bowl. Cover. Set aside in a warm place for 1 hour or until doubled in volume.
  3. Preheat oven to 230C/210C fan forced. Place 2 baking trays in the oven. Punch down the dough with your fist. Turn out and knead lightly for 1 minute. Halve the dough. Roll each portion out on a piece of baking paper to a roughly 20cm long rectangle. Spread with pesto. Top with mozzarella, asparagus, chorizo and prawns. Season.
  4. Remove the trays from the oven. Place the pizzas (still on the baking paper) on the hot trays. Bake for 15-20 minutes or until bases are puffed, golden and crispy. Scatter with rocket leaves, if you like.
Time for preparing:
20 min.


  • 1 teaspoon (1 sachet) dried yeast
  • 1/2 teaspoon caster sugar
  • 330ml (1 1/3 cups) warm water
  • 450g (3 cups) bread pizza flour
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 75g (1/4 cup) store-bought tomato pesto
  • 140g (1 1/3 cups) grated mozzarella
  • 11/2 bunches asparagus, trimmed
  • 1 chorizo, thinly sliced
  • 12 medium green prawns, peeled, deveined, tails intact
  • Baby rocket leaves, to serve (optional)