Why use Greendale?
Pesto Prawn Pizza Recipe
Garlic and prawns are a match made in heaven – and now you can enjoy them in pizza form! The dough will make one round pizza of about 25cm in diameter (or you can make several mini pizzas, but they won’t need quite so long in the oven). Serves 2
For the topping:
200g Greendale Raw Peeled King Prawns
2 cloves Garlic, peeled and sliced finely
Light Olive Oil
A handful of Cherry or Baby Plum Tomatoes (about 10), quartered and placed to drain in a sieve
½ a small Red Onion, trimmed, peeled and sliced thinly
1 tbsp Pesto, mixed with ½ tbsp Light Olive Oil
Small bunch of fresh Oregano, leaves only, or ½ tsp Dried Oregano or Marjoram
Salt and Pepper, to taste
To make the base, sift the flour into a large mixing bowl and crumble in the sea salt. Make a well in the flour, then add the dried yeast and the tablespoon of oil. Next, pour in the water a little at a time, stirring it in as you go, until you have a smooth dough. Tip the dough out on to a floured worksurface and knead it with your hands for a few minutes, stretching and folding the dough until it is smooth and elastic. Use a piece of kitchen paper to wipe the inside of a clean bowl with a little olive oil, then lift the dough into the bowl and cover the top of the bowl with clingfilm or a clean tea towel. Place the bowl somewhere warm (e.g. a sunny windowsill or an airing cupboard) and leave it for about 50 minutes, or until the dough has risen to twice its original size.
When the dough has risen, switch your oven on to 220°C (Gas Mark 7) to preheat. Take a round pizza tray or a baking sheet (ideally one without sides) large enough to hold the rolled-out pizza, and oil it lightly with a little more olive oil. Tip the dough out of its bowl on to your floured worksurface and knead it quickly to knock out any large air bubbles. Put the dough on to your tray, then roll it out into a circle of about 25cm (or larger, if you prefer a thinner crust on your pizza).
To make the topping, place the prawns, oregano and garlic in a bowl, then add just a dash of olive oil and mix together carefully. Spread the passata thinly across the prepared pizza base, then drizzle the pesto/oil mixture evenly over the passata. Tear the mozzarella into bite-sized pieces and scatter half of them over the pizza, then arrange the garlicky prawns on top, together with the sliced onion and the drained tomatoes. Scatter over the remaining mozzarella, then put the pizza into the hot oven and cook for 15-20 minutes, or until the base is golden and crisp and the prawns are cooked through. Carefully transfer the hot pizza to a serving plate and serve straight away.
Originally from the Provence region of France, this fish stew is flavoured with a wonderfully aromatic garlic sauce, aïoli – if you have any extra aioli, it’s delicious spread on crusty bread. We’ve used monkfish here, but most firm-fleshed white fish would also be fine.
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