Smoked Chorizo & Prawn Pizza
Published 6th December, 2019
Cuisine: Italian Serves: 4
Preparation: 40 Mins Cooking: 10 Mins
Ingredients
- 16 Angelakis banana prawns
- 2 Barossa Fine Foods smoked chorizo
- 1 clove garlic, finely chopped
- 1 tbsp Italian parsley, finely chopped
- 1 tbsp olive oil
- 300g sugo or pizza sauce
- 200g mozzarella cheese, sliced
- 1 bunch basil
- Cracked black pepper
- 1 quantity pizza dough
PIZZA DOUGH
- 1 + ½ Cups plain flour
- 1 tsp dried yeast
- ½ tsp sugar
- ½ tsp sea salt
- ¾ Cup warm water
Method
PIZZA DOUGH
- Combine the warm water, sugar and yeast in a jug, stir and set aside in a warm place until bubbles form.
- In a food mixer (using the dough hook), place the flour and sea salt. Mix slowly, then add the water and yeast mixture and continue mixing until the dough comes together.
- Cover with a damp tea towel and set aside for 30 minutes or until the dough has doubled in size. Once proved, remove from the bowl and halve. Roll out on a floured board and assemble the pizza.
Pizza Topping
- Devein the prawns by cutting along the back of each prawn with a small sharp knife and removing the vein. We’ve left the tail on for this recipe, but they may be removed.
- Slice the chorizo into thin slices.
- Roll out the pizza dough, then top with sugo sauce, prawns, chorizo slices and mozzarella cheese. Cook in a pizza oven or on a pizza stone in the oven.
- Scatter with torn basil leaves and cracked black pepper.
Where to find us
- Find Barossa Fine Foods smoked chorizo at select leading independent supermarkets, or visit your local Barossa Fine Foods retail store in South Australia.
