Garlic Prawn Pizza Recipes

Steps:

• 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.
• 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.
• 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.
• 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.

Steps:

• In a 10" to 12" frypan, heat the cup of olive oil to medium low and add the shrimp and garlic.
• If the shrimp is raw, sauté for 3 minutes on each side.
• If the shrimp is already cooked, sauté for two minutes on each side (all you are doing is flavoring the shrimp with the oil and garlic).
• Remove from the pan and let cool.
• Place your baking stones in the oven and heat to 550ºF.
• On a floured surface, press the dough into a 9" circle (if you are doing home made).
• Place pizza dough on a surface that can slide on the stone or use a pizza peel covered with parchment paper.
• With a pastry brush, coat the dough with the garlic olive oil.
• For each pizza, add half the mozzarella, half the Fontina, and 1/2 the diced pepper.
• Now place 15 shrimp on each pizza and 1/2 the goat cheese in chunks.
• Add half the cherry tomatoes and sprinkle with 1/2 the Parmesan cheese.
• Dribble some of the remaining garlic oil over the pizza.
• When adding the topping, leave a 1" border on the edges so the dough can rise all around the edges.
• It is easy to stretch the dough out on the edges after the toppings are on.
• Pull out an oven rack and using a spatula, slide a pizza onto a stone.
• Rotate the pizza (s) 180º after about 3 minutes.
• Bake for 2 more minutes.
• At 550º, total baking time is 5 or 6 minutes, until the cheese is bubbling.
• Remove, slice, and serve.