FOR THE DOUGH250g 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 tomatoes1 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
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.
Nutrition per serving
352 kcalories, protein 19.0g, carbohydrate 34.0g, fat 15.0 g, saturated fat 6.0g, fibre 3.0g, sugar 4.0g, salt 1.3 g
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
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.
Nutrition per serving
352 kcalories, protein 19.0g, carbohydrate 34.0g, fat 15.0 g, saturated fat 6.0g, fibre 3.0g, sugar 4.0g, salt 1.3 g
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