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Smoked Chorizo & Prawn Pizza

Published 6th December, 2019

Cuisine: Italian   Serves: 4

Preparation: 40 Mins   Cooking: 10 Mins


  • 16 Angelakis Banana prawns
  • 2 Barossa Fine Foods Smoked Chorizo
  • 1 clove garlic, finely chopped
  • 1 tbls Italian Parsley, finely chopped
  • 1 tbls Olive oil
  • 300gm Sugo or pizza sauce
  • 200 gm Mozzarella cheese, sliced
  • 1 bunch basil
  • Cracked black pepper
  • 1 quantity Pizza dough


  • 1 + ½ Cups plain flour
  • 1 tsp dried yeast
  • ½ tsp sugar
  • ½ tsp sea salt
  • ¾ Cup warm water



  1. Combine the warm water, sugar & yeast in a jug, stir and set aside in a warm place until bubbles form.
  2. In a food mixer (using the dough hook) place the flour & sea salt, mixing slowly, add the water and yeast mix, mix until the dough has come together.
  3. Cover with a damp tea towel & set aside for 30 minutes or until the dough has doubled in size. Once proved remove from bowl & half, roll out on a floured board. Assemble pizza.
  1. Devein the prawns by cutting along the back of the prawn with a small sharp knife & removing the vein. We’ve left the tail on for this recipe but they may be removed.
  2. Slice the chorizo into thin slices.
  3. Roll out the pizza dough, top pizza dough with sugo sauce, prawns, chorizo slices & mozzarella cheese. Cook in a pizza oven or on a pizza stone in the oven.
  4. Scatter with torn basil leaves & cracked black pepper