Grilled prawn and coriander pesto pizza

  • Preparation Time25 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy

For the pizza

1 (8 g) package active dry yeast (2 1/4 tsps)
170 ml warm water (40 to 50 degrees C)
400 g to 450 g plain flour, plus additional for kneading and dredging
1 1/2 tsps salt
2 tsps olive oil, plus 1 tsp for greasing the bowl
Coriander pesto, recipe follows
225 g buffalo mozzarella, thinly sliced
Grilled prawns, recipe follows
Fresh coriander leaves, for garnish
For the coriander pesto

1) Whisk together the yeast and 60 ml of the water in a small bowl and let sit for 5 minutes to proof. Place 400 g of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 tsp of oil, add the dough and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.

2) Preheat the grill to high. Once the dough has risen, divide it in half. Divide each half into 2 balls. Roll each ball into an 20 cm circle. Brush with oil and grill on both sides until golden brown. Spread a few tablespoons of the coriander pesto over each pizza, top with a few slices of buffalo mozzarella, and then top with 4 prawns and coriander leaves. Place the pizza on the grill until the cheese melts. Serve hot.

3) Combine all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste.

4) Preheat the grill to medium-high.

5) Brush each prawn with oil and season with salt and pepper. Grill for 1 to 2 minutes per side or until just cooked through (prawns will be opaque and turn pink).

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