8 uncooked medium king prawns (180g), peeled, deveined, with tails intact
4 cleaned baby octopus (360g), halved lengthways
2 fresh long red chillies, chopped finely
2 cloves garlic, crushed
2 teaspoons finely grated lemon rind
¼ cup (60ml) extra virgin olive oil
¾ cup (210g) purchased chilli and basil tomato pasta sauce
200 grams mixed cherry tomatoes, halved
50 grams baby rocket
1 tablespoon lemon juice
2¼ cups (335g) bread flour or plain flour
2 teaspoons (7g) dried yeast
1½ teaspoons caster sugar
1½ teaspoons fine table salt
1½ tablespoons extra virgin olive oil
¾ cup (180ml) warm water, approximately
Chilli seafood pizza
Make dough. Combine flour, yeast, sugar and salt in a large bowl. Make a well in the centre. Stir in oil and enough of the water to mix to a soft dough. Knead dough on a floured surface for 10 minutes or until smooth and elastic. Place dough in a large oiled bowl, cover and stand in a warm place for 1 hour or until dough doubles in size. Turn onto a floured surface and knead dough until smooth.
Meanwhile, place prawns and octopus in a large bowl. Combine chilli, garlic, rind and oil in a bowl. Season to taste. Place half the chilli mixture in a small bowl, cover and refrigerate. Add remaining chilli mixture to prawns and octopus. Toss to coat in mixture. Cover and refrigerate for 1 hour.
Preheat oven to 240°C/220°C fan. Lightly oil a large oven tray.
Roll out dough into a 26cm x 32cm oval. Bake for 15 minutes or until partially cooked. Spread with tomato sauce. Top with seafood mixture and tomatoes. Bake pizza for a further 15 minutes or until base is crisp and seafood is just cooked. Drizzle with reserved chilli mixture.
Place rocket and lemon juice in a small bowl. Toss gently to coat. Season to taste.