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Prawn & sun-dried tomato pesto pizza
Prawns on pizza – a taste of pure Italian sunshine
Makes2
CourseLunch
Prepare15 mins
Cook15 mins
Total time30 mins
Pluspreheating the oven
½ x 270g pack cherry vine tomatoes
15g blanched whole almonds
20g sun-dried tomatoes (from a jar), drained
½ clove garlic
½ x 25g pack basil, leaves only
1 tbsp olive oil, plus extra to drizzle
Plain flour, for dusting
440g pack Northern Dough Co Original Pizza Dough, defrosted
½ x 180g pack Extra Large Raw King Prawns
125g pack mozzarella, drained, patted dry and torn into small pieces
4 sprigs Cooks’ Ingredients Oregano, leaves only
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.
