500g raw, peeled prawns, chopped
2 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon dried chilli flakes
420g jar cherry tomato and basil pasta sauce
2 cups grated mozzarella
100g packet thinly sliced chorizo
Chopped fresh parsley leaves, to garnish
7g sachet instant dried yeast
½ teaspoon caster sugar
¼ cup olive oil
Pinch sea salt flakes
3 cups plain flour
Lightly grease two 25cm x 35cm rectangular oven trays.
To make dough, combine yeast, sugar, oil and 1 cup warm water in a jug. Add salt. Stir to combine.
Sift flour into a large bowl. Add yeast mixture. Stir with a flat bladed knife until just combined.
Turn out onto a lightly floured surface. Bring together with your hands. Gently knead for about 8 minutes, or until smooth and elastic. Divide dough into two equal pieces.
One at a time, roll out each piece on a lightly floured surface until large enough to line prepared trays. Lift dough onto trays. Stand for 15 minutes.
Toss prawns with oil, garlic and chilli in a bowl. Season with salt and pepper.
Spread sauce over dough, leaving a 2cm border. Sprinkle with mozzarella. Top with prawns and chorizo.
Cook both trays in a very hot oven (220C), swapping trays after 10 minutes, for about 15 minutes, or until golden brown and bases are crisp. Remove.
To serve, garnish pizza with parsley. Cut into pieces.
TIP! Pizza can be prepared to the end of Step 6, up to two hours ahead. Refrigerate, covered until ready to cook. Replace chorizo with salami, for a change. Any flavoured pasta sauce can used on the base.