Prawn & sun-dried tomato pesto pizza

Preheat the pizza oven to high, and wait until the middle of the stone reads 450oC. Alternatively, preheat a conventional oven to 230oC, gas mark 8. Put about 85g cherry vine tomatoes into an ovenproof cast-iron (or steel) frying pan or baking tray, then season and slide into the pizza oven. Bake for 3 minutes, then add the almonds for a further 30 seconds. For the conventional oven, cook the tomatoes for 8 minutes, adding the almonds for an extra 1 minute, until the tomatoes are burnished and the nuts are golden. Remove and set aside.

Put the roasted tomatoes, sun-dried tomatoes, almonds, garlic, basil and olive oil in a food processor. Season and whizz to a coarse pesto. Halve the remaining cherry tomatoes.

On a well-floured surface, roll out 1 ball of dough into a 30cm circle. Place it onto a pizza peel or flat baking sheet. Spread 1⁄2 the pesto over the base, then dot over 1⁄2 the prawns, halved tomatoes and mozzarella.

Slide the pizza into the pizza oven (ensure it is a good distance away from the back), turn the heat to low and cook, turning it regularly, for 2-3 minutes, or bake in a preheated conventional oven on a floured baking sheet for 9-12 minutes, until the pizza is cooked and the prawns are pink and opaque. Scatter the oregano over the pizza, drizzle with a little extra oil, then serve immediately. Repeat with the other pizza.