World pizza champion Theo Kalogeracos named this seafood pizza after a TV personality called Jane gave him the ingredients to create a pizza for a story. The pizza became an instant hit. Use fresh prawns and make sure all your ingredients are cold when making this mouth-watering pizza.
- 90g mozzarella, grated
- 200g basic pizza dough ball, rolled and ready (see recipe below)
- 140g raw peeled prawns, marinated in 9g of basil pesto and a pinch of cracked pepper
- 30g prosciutto, sliced
- 1½T white cream sauce (make ahead, see recipe below)
- Salt and cracked black pepper
- 1t chives, chopped
- 3 lemon wedges
- Clean the prawns by holding the tail in one hand and using the other hand to rip off the head. Peel the shell on the tail away from flesh. Make a cut with a sharp knife down the back of the tail which will expose the prawn’s ‘trail’ (gut), which must be removed before cooking. Wash the prawn in clean running water and pat the flesh completely dry with a paper towel before marinating. Marinate the prawns in the basil pesto.
- Preheat oven to 250 degrees Celsius for 25 minutes.
- Spread mozzarella around pizza base, with more at the outer edges than the centre.
- Place the marinated prawns at evenly spaced intervals around the pizza. Wrap the prawns with a slice of prosciutto to protect them from overcooking.
- Drizzle with White Cream Sauce (see below recipe)
- Cook for 7-10 minutes in pizza oven.
- Remove from the oven, cut into slices and season with salt and cracked black pepper.
- Garnish with freshly chopped chives and serve with lemon wedges.
White Cream Sauce Recipe INGREDIENTS
- 50g butter
- 1t extra virgin olive oil
- ¼C onion, very finely chopped
- 250ml fresh cream
- 250ml sour cream
- Salt and pepper
- Melt butter and oil in a nonstick saucepan.
- Add onions and sauté until soft and translucent.
- Add fresh sour cream and season with pepper and salt.
- Once the liquid reaches boiling point, turn off the heat and transfer the sauce to a bowl or squeezie bottle.
- When cool, place in the refrigerator for 24 hours, by which time it should have formed a soft custard consistency. The sauce must always be cold when placed on a pizza, otherwise it will sink straight to the base and make the pizza soggy.
Basic Pizza Dough INGREDIENTS
- 1kg strong baker’s flour (i.e. plain flour with the highest protein level available)
- 10g salt
- 10g sugar
- 20g dry yeast or 40g fresh yeast
- 660ml cold water
- Mix all the dry ingredients in a large bowl or directly on the bench top. Create a well in the centre.
- Carefully pour 600ml of water into the well and gradually incorporate the wet and dry ingredients by gently moving the water into the flour mixture. It will take three or four minutes for the dough to come together. The remaining 60ml of water is only added if necessary and this depends on the nature of the flour.
- Knead the dough into a smooth ball. This should take 10 minutes. At this stage it should be possible to stretch the dough quite thinly so it is translucent when held up to the light.
- Roll the dough into a pizza shape
About the author – Theo Kalogeracos
Theo runs three popular pizzerias in Perth, WA, called Little Ceasar’s. He is now the twice-winner of the World Pizza Champion title. He has written two books on perfect pizza making, titled Theo & Co. As part of the Gurus team, Theo has had the opportunity to use many different food-related products, from herbs to edible flowers and even fresh trout – always with delicious results!