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Spicy prawn pizzas

Ingredients

  1. Step 1 250g pack white bread mix
  2. Step 2 2 tbsp extra-virgin olive oil , plus a bit extra
  3. Step 3 150ml warm water
  4. Step 4 plain flour , for dusting
  5. Step 5 200g can chopped plum tomato
  6. Step 6 1 tbsp tomato purée
  7. Step 7 1 garlic clove , crushed
  8. Step 8 pinch of sugar (caster or granulated)
  9. Step 9 3 tbsp mascarpone
  10. Step 10 3 tbsp (about 20g) finely grated parmesan
  11. Step 11 10 cherry tomatoes , halved
  12. Step 12 12 large raw prawns (frozen and defrosted is fine), patted dry, deveined and butterflied (see tip, below)
  13. Step 13 2 rosemary sprigs, needles roughly chopped
  14. Step 14 generous pinch chilli flakes
  15. Step 15 handful pitted green olives , halved (or use capers)
  16. Step 16 small drizzle extra-virgin olive oil
Spicy prawn pizzas
Calories: 352 Carbohydrate: 34 g Protein: 19 g Fat: 15 g
Cook time: 28 minutes Prep time: 15 minutes Total time: 43 minutes Servings: 4

TAGS

Dinner Main course Italian Josh Eagleton 1 of 5-a-day 10-30 minute 4 serving 400 kcal or less cream cheese Fish pizza Homemade pizza Jane Hornby Low calorie Main Make Ahead Quick Seafood shellfish Slimmer

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.