Garlic, prawn and rocket pizzettes

Garlic, prawn and rocket pizzettes

By
From
Little Italy
Makes
24
Photographer
Jacqui Melville

For those of you that have never tried seafood on a pizza before… get involved!

Dough

Ingredients

Quantity Ingredient
500g ‘00’ flour, plus extra to dust
100g fine semolina
1/2 teaspoon fine sea salt
7g fast-action yeast
1 teaspoon golden caster sugar
3 tablepoons extra-virgin olive oil, plus more to oil

Tomato sauce

Quantity Ingredient
2 tablespoons olive oil
1 shallot, finely chopped
1 garlic clove, crushed
400g canned chopped plum tomatoes
1 tablespoon tomato puree
1/2 teaspoon dried oregano
sea salt
freshly ground black pepper

Toppings

Quantity Ingredient
24 tiger prawns
2 tablespoons extra-virgin olive oil
3 garlic cloves, finely sliced
1 1/2 long red chillies, finely sliced
1 small fennel bulb
sea salt
freshly ground black pepper
1 lemon, zested
25g rocket leaves

Method

  1. Begin by making the dough. Sift both flours into a large bowl, add the salt and mix well. In a separate bowl, mix the yeast, sugar, oil and 325 ml of lukewarm water. Leave to activate for a few minutes. Make a well in the centre of the flour and add the mixture; stir well until it forms a dough. Remove the dough from the bowl and place on a lightly floured work surface. Knead until smooth and elastic, for 4–5 minutes. Place the dough into a clean bowl and cover with a lightly oiled piece of plastic wrap. Leave in a warm place until the dough doubles in size; this should take around 30 minutes, depending on how warm your chosen spot is.
  2. Meanwhile, to make the sauce, heat the olive oil in a saucepan, add the shallot and cook until translucent. Add the garlic, tomatoes, purée, oregano, salt and pepper and cook for a further 10 minutes. Blend the sauce until smooth.
  3. Preheat the oven to 200°C. Dust the work surface with flour and roll out the dough to 3 mm thick. Using an 8 cm round pastry cutter, cut out 24 rounds of dough and lay them on 2 baking trays lined with baking paper.
  4. Mix the prawns, oil, garlic, chilli and fennel together in a bowl and season well.
  5. Spread a teaspoon of sauce on each round of dough. Divide the prawn mixture over the rounds and bake in the oven for 10 minutes.
  6. Sprinkle over the lemon zest and top each with a few rocket leaves. Serve immediately.
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