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Parsley pesto and prawn pizza
Parsley pesto and prawn pizza
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Prep Time:
125 minutes
Cook Time:
15 minutes
Total Time:
140 minutes
Irresistibly delicious and guilt-free pizza.
Ingredients:
  • 400ml warm water
  • 2 tsp (7g/1 sachet) dried yeast
  • 5.00 gm caster sugar
  • 320g (2 cups) wholemeal flour
  • 300g (2 cups) plain bread flour
  • 1 tsp dried Italian herbs
  • 1.20 gm salt
  • 18.20 gm extra virgin olive oil
  • 9.00 gm polenta
  • 40g (1/2 cup) finely grated parmesan
  • 750g medium green prawns, peeled
  • Baby rocket, to serve
  • 500.00 ml fresh continental parsley leaves
  • 80g (1/2 cup) pine nuts, toasted
  • 2 small garlic cloves, coarsely chopped
  • 36.40 gm extra virgin olive oil
  • Steamed vegetables, to serve
Instructions:
  • In a bowl, mix water, yeast, and sugar and let it sit for 10 minutes until foamy. In another bowl, combine flour, dried herbs, and salt. Create a well in the center and pour in the yeast mixture and oil. Use your hands to knead the dough until well combined.
  • Transfer dough to a floured surface and knead for 10 minutes until it's smooth and elastic. Place it in a greased bowl, coat with oil, cover with plastic wrap, and let it prove in a warm, draft-free spot for about 45 minutes or until doubled in size.
  • In a food processor, blend parsley, pine nuts, and garlic until finely chopped. While the processor is running, pour in a mixture of juice and oil in a slow, steady stream. Transfer the pesto to a bowl.
  • - Preheat the oven to 220C. - Transfer the dough onto a floured surface and knead for 1 minute until smooth. - Divide the dough in half and roll each portion into a 30cm disc. - Sprinkle polenta on 2 baking trays. - Place the pizza bases on the prepared trays. - Spread pesto over the bases, sprinkle with parmesan, and top with prawns. - Bake for 15 minutes, swapping trays halfway, until prawns are cooked through. - Garnish the pizzas with baby rocket and serve with steamed mixed vegetables.

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