By Daniel Vaughan & Tim Smith, The Pantry
Ingredients
- pizza dough
- 425g bakers flour
- 250ml water
- 15g dried yeast
- 20g white sugar
- 20g table salt
- 15ml olive oil
- 170 grams pizza dough
- 1/3 cup tomato sauce (tinned tomatoes blended with oregano, salt & pepper)
- 40g shredded mozzarella
- 30 cherry tomatoes, halved
- 1 teaspoon garlic, cooked
- 1 teaspoon parsley, chopped
- salt and pepper
- 1 tablespoon chipotle smoked chilli sauce
- 30g roasted capsicum, peeled and diced
- 60g green king prawn meat, chopped
- 1 chorizo, cut into rounds
- 30g jalapeno, sliced
Preparation method
Preheat the oven to 220°C/200°C (fan forced).
To make the dough, lace the water, yeast, sugar, salt and olive oil in a mixing bowl and stir gently. Wait 15 minutes for the yeast to activate and add flour slowly. Knead until the dough is smooth. Place in a container and let sit in a warm place until doubled in size then knock back. Portion the dough into 170g balls and place in a warm area until it has risen slightly.
Roll out pizza dough onto a 12 inch round tray and using a fork puncture tiny holes onto the top of the dough.
Spread with the tomato sauce, pizza cheese, cherry tomatoes, cooked garlic, roasted capsicum, chilli sauce and parsley. Season with salt and pepper.
Evenly place the prawns, chorizo and jalapenos. Place into the oven and cook for 10 minutes until dough is golden and crispy.
