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Spicy prawn pizzas

Spicy prawn pizzas

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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • Plus rising
  • Easy
  • Serves 4

This low-calorie pizza is spread with homemade tomato sauce and topped with mascarpone, shellfish and olives

  • Freezable (Freeze uncooked, without the prawns)
Nutrition: per serving
HighlightNutrientUnit
low inkcal352
fat15g
saturates6g
carbs34g
sugars4g
fibre3g
protein19g
low insalt1.3g
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Ingredients

For the dough

  • 250g pack white bread mix
  • 2 tbsp extra-virgin olive oil , plus a bit extra
  • 150ml warm water
  • plain flour , for dusting

For the sauce

  • 200g can chopped plum tomato
  • 1 tbsp tomato purée
  • 1 garlic clove , crushed
  • pinch of sugar (caster or granulated)

For the topping

  • 3 tbsp mascarpone
  • 3 tbsp (about 20g) finely grated parmesan
  • 10 cherry tomatoes , halved
  • 12 large raw prawns (frozen and defrosted is fine), patted dry, deveined and butterflied (see tip, below)
  • 2 rosemary sprigs, needles roughly chopped
  • generous pinch chilli flakes
  • handful pitted green olives , halved (or use capers)
  • small drizzle extra-virgin olive oil

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

Goes well with

Recipe from Good Food magazine, February 2013

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Overall rating

A star rating of 4.5 out of 5.4 ratings
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