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Barbecue prawn and salsa verde pizza
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Easily create delicious BBQ pizza with quality ingredients and clever tricks.
Ingredients:
  • 450g (3 cups) Bread & Pizza Plain Flour
  • 2 tsp (7g/1 sachet) dried yeast
  • Large pinch of caster sugar
  • 1.20 gm salt
  • 310ml (1 1/4 cups) warm water
  • Extra virgin olive oil, extra, to brush
  • 2 large zucchini, peeled into ribbons
  • 240g btl tomato and basil pasta sauce
  • 100g (1 cup) coarsely grated mozzarella
  • 1kg peeled king green prawns with tails intact
  • 480g truss cherry tomatoes
  • 62.50 ml chopped fresh continental parsley
  • 62.50 ml chopped fresh basil leaves
  • 40.00 ml drained baby capers
  • 1 tsp finely grated lemon rind
Instructions:
  • In a bowl, mix together flour, yeast, and sugar. Stir in salt, then create a well in the center. Pour in water and oil, and stir until combined. Use your hands to form the dough. Transfer the dough to a floured surface and knead for 10 minutes until smooth and elastic. Brush a large bowl with extra oil, place the dough inside, and coat it with oil. Cover the bowl with a damp tea towel and let it rest in a warm place for 30 minutes until it doubles in size.
  • Preheat a barbecue grill with a hood on medium-high. Brush zucchini with a little extra oil and grill for 1-2 minutes on each side until just tender. Transfer to a plate. Lower the heat to medium and preheat the barbecue to 180°C.
  • In a bowl, mix all salsa verde ingredients thoroughly. Season to taste.
  • Punch down dough firmly with your fist, then knead for about 30 seconds until dough is back to its original size. Divide dough in half. Cover one portion with a damp towel. Roll out the other half into a 23 x 32cm rectangle on a large baking tray. Brush the top of the dough with oil.
  • Gently lay the oiled pizza directly on the grill. Close the hood and grill for about 3 minutes until it turns golden and crisp.
  • Grease the baking tray with oil while the dough is cooking.
  • Place the dough on the greased tray, cooked-side up. Spread half of the pasta sauce, half of the mozzarella, half of the zucchini, half of the prawns, and half of the tomatoes on top. Grill with the hood covering for 8-10 minutes until golden, crispy, and the prawns are cooked through.
  • Continue with the remaining dough, pasta sauce, mozzarella, zucchini, prawns, and tomato. Finish the pizzas with a drizzle of salsa verde before serving.

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