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Prawn pizza with pineapple and pesto
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Prep Time:
65 minutes
Cook Time:
45 minutes
Total Time:
110 minutes
Try Curtis Stone's mouthwatering prawn pizza with pineapple and pesto for a satisfying family meal.
Ingredients:
  • 7g yeast
  • 332.50 gm lukewarm water (43C to 46C)
  • 750.00 ml plain flour, plus extra for dusting
  • 2.40 gm fine sea salt
  • 18.20 gm olive oil
  • 300g fresh raw banana prawns, peeled, deveined, halved lengthways
  • 1 fresh long red chilli, thinly sliced into rounds
  • 18.20 gm extra virgin olive oil
  • 300.00 gm basil pesto
  • 1/4 ripe pineapple, peeled, cored, cut into 3mm-thick fan-shaped slices
  • 250g mozzarella, grated (2 1/3 cups)
  • 125.00 ml small fresh basil leaves
Instructions:
  • In a small bowl or 2-cup measuring cup, whisk together warm water and yeast until fully dissolved. Let rest for about 5 minutes until yeast is fully dissolved.
  • Combine 3 cups of flour and salt in a food processor. While the motor is running, add the yeast mixture and oil until a ball of dough forms. Blend for about 30 seconds until the dough is smooth. Divide the dough into 4 portions, gently shaping each into a ball. The dough should be slightly tacky. Place the dough balls on a floured baking tray, dust with flour, and cover with plastic wrap. Allow to rise in a warm place for about 45 minutes until doubled in size.
  • Preheat the oven to 260°C (240°C fan) with a pizza stone or oven tray on the lower rack.
  • In a medium bowl, mix prawns, chili, and oil evenly. Remove the hot stone or tray from the oven and place it on a heatproof surface. Stretch out 1 dough ball to a 28cm x 24cm oval, then place it on the stone or tray. Spread 3 tablespoons of pesto evenly over the dough. Top with one-quarter of the prawn mixture, pineapple, and mozzarella evenly.
  • With oven mitts, place the stone or tray back in the oven and bake for around 10 minutes, or until the crust turns crisp and golden brown. Carefully take out the stone or tray from the oven and put it back on a heatproof surface to cool for 5 minutes. Sprinkle a quarter of the basil leaves over the pizza. Cut the pizza into wedges using a pizza cutter and serve. Repeat this process to make 3 more pizzas. Enjoy making them as fast as they can devour them!

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