06 Aug PRAWN, PEPPER AND PARSLEY PESTO PIZZA WITH CHILLI CHARD

Pizzas are so delicious and easy to prepare, it begs the question as to why it cannot be made every night of the week?

We are pizza enthusiasts and love the versatility and flavours that come with them.  The tangy peppers and prawn combination in this recipe gives it the winning edge; and if you are not a huge fan of prawns, (gasp!) then you can always substitute it for something else. Enjoy! 

Dough recipe:
240g white Spelt flour or plain/AP flour;
1 heaped tsp fast-action yeast (the kind for bread machines and hand baking);
150 ml hand-hot water;
One tsp runny honey;
1 tbsp olive oil;
½ tsp fine salt 

Fresh Tomato Sauce:
200g peeled, deseeded tomatoes OR ½ 400g tin of tinned tomatoes;
¼ tsp salt;
½ tbsp chopped fresh oregano;
One tsp honey;
Fresh pepper

The Rest
Polenta/cornmeal for the tray
100g fresh mozzarella or burrata
8 Peppadew peppers, torn OR 4 tbsp chopped roasted peppers splashed with balsamic or other sweetish vinegar
8-10 raw king prawns/ jumbo or regular shrimp – peeled, deveined and butterflied or halved
Parsley Pesto – about 2 heaped tablespoons
Handful of tender chard leaves, cut into thin ribbons and sautéed in a slug of olive oil with some dried chilli flakes – optional

Method:
First of all make the dough up by sifting the flour into a large, wide bowl and stirring in the yeast; make a well in the middle. In a separate bowl or jug whisk together the water, honey, oil and salt and pour this into the flour well. Holding the bowl with one hand, make a claw of your other hand and stir the dough until it comes together. It will be a bit tacky and pull away in strands. If it’s sticky, add a teaspoon or two more of flour. Now you can either knead the dough in the bowl until it becomes smooth and springy, or you can plop it out onto a floured surface and knead until the same. Pop the kneaded dough into a large lightly oiled bowl, cover with a cloth or clingfilm and leave in a warm place until it has doubled in size – about an hour.

Read more