Name: Prawn, squid and salsa verde pizza
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Ingredients: Pizza dough; 1 1/2 cup (225g) '00' flour, bread flour or plain (all-purpose) flour; 1 teaspoon (4g) dried yeast; 1 teaspoon caster (superfine) sugar; 1 teaspoon fine table salt; 1 tablespoon olive oil; 1/2 cup (125ml) warm water, approximately; Prawn and squid pizza; 12 medium prawns (540g), uncooked; 2 small cleaned squid hoods (150g), sliced thinly into rings; 2 tablespoon olive oil; 2 teaspoon finely grated lemon rind; 1/2 teaspoon dried chilli flakes; 2 cloves garlic, crushed; 1 cup (260g) bottled tomato pasta sauce (passata); 1 cup (100g) coarsely grated mozzarella cheese; 1 drained roasted red capsicum (60g), sliced thickly; Salsa verde; 1/2 cup fresh flat-leaf parsley leaves, loosely packed; 1/4 cup fresh mint leaves, loosely packed; 1/4 cup (60ml) olive oil; 2 teaspoon rinsed, drained baby capers; 2 teaspoon lemon juice; 1 clove garlic, quartered

Ingredients

Pizza dough

1 1/2 cup (225g) '00' flour, bread flour or plain (all-purpose) flour

1 teaspoon (4g) dried yeast

1 teaspoon caster (superfine) sugar

1 teaspoon fine table salt

1 tablespoon olive oil

1/2 cup (125ml) warm water, approximately

Prawn and squid pizza

12 medium prawns (540g), uncooked

2 small cleaned squid hoods (150g), sliced thinly into rings

2 tablespoon olive oil

2 teaspoon finely grated lemon rind

1/2 teaspoon dried chilli flakes

2 cloves garlic, crushed

1 cup (260g) bottled tomato pasta sauce (passata)

1 cup (100g) coarsely grated mozzarella cheese

1 drained roasted red capsicum (60g), sliced thickly

Salsa verde

1/2 cup fresh flat-leaf parsley leaves, loosely packed

1/4 cup fresh mint leaves, loosely packed

1/4 cup (60ml) olive oil

2 teaspoon rinsed, drained baby capers

2 teaspoon lemon juice

1 clove garlic, quartered

Method

1.Make pizza dough. Combine flour, yeast, sugar and salt in medium bowl; make a well in the centre. Stir in oil and enough of the water to mix to a soft dough.

2.Knead dough on floured surface about 10 minutes or until smooth and elastic. Place dough in large oiled bowl, cover; stand in a warm place about 1 hour or until dough doubles in size.

3.Turn dough onto floured surface; knead until smooth.

4.Meanwhile, shell and devein prawns; halve prawns lengthways. Combine prawns, squid, oil, rind, chilli and garlic in medium bowl; season.

5.Preheat oven to 240°C/475°F. Oil two oven or pizza trays; place in heated oven.

6.Divide dough in half; roll each half on floured surface into 20cm x 25cm oval. Place on trays.

7.Spread bases with sauce; top with cheese, capsicum and seafood mixture.

8.Bake about 15 minutes or until bases are browned and crisp.

9.Meanwhile, make salsa verde. Blend or process parsley, mint, olive oil, capers, lemon juice and garlic until smooth; season to taste.

10.Serve pizzas drizzled with salsa.

To save time, buy shelled and deveined prawns and calamari rings from your local fish supplier. Some major supermarkets also have a fresh seafood section.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook