Garlic King Prawn and Mascarpone Pizza

I know, I know, yet another hmwm pizza recipe, but I can’t help it, I just LOVE pizza! And quite frankly, this combination was just too good not to share with you.

I often see fishy toppings in pizza restaurants and usually opt out, but this combination turned out to be close to perfection! To be honest, the only reason I drifted away from my norm was because I couldn’t resist the discounted prawns in our local supermarket (gotta love a good bargain), but I am now officially converted and this may indeed be my new favourite pizza.

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Makes 2 large Italian base pizzas

For the dough

  • 200g strong white bread flour
  • 1 tsp easy blend dried yeast
  • ½ tsp salt
  • 1 tbsp. olive oil
  • 120ml warm water

For the Pizza Sauce

  • 1 clove garlic – crushed and finely chopped
  • 1 x 400g tin chopped tomatoes
  • Pinch sugar
  • 1 tsp oregano
  • 1 tbsp tomato puree
  • Salt and pepper

For the pizza

  • 300g King prawns
  • 2 cloves garlic – peeled and finely chopped
  • 1 tbsp chopped fresh parsley
  • 2 tbsp olive oil
  • ½ a 250g tub mascarpone
  • 2 x 150g ball mozzarella

Combine the flour, yeast and salt together in a bowl and make a well in the middle

Mix the oil into the warm water and pour into the well in the middle of the bowl

Stir the flour gradually into the well, bringing it in a bit at a time from the side of the bowl.

Get the dough out on a floured worktop and kneed for 5-10 minutes until smooth and elastic

Grease a clean bowl with olive oil and put the dough into it, covering with an oiled sheet of cling film

Place somewhere warm (I put mine in the airing cupboard) and leave to rise for about an hour until it has doubled in size

While the dough is rising, take this opportunity to make your other bits.

Mix the prawns together with the garlic, parsley and olive oil and marinate in the fridge until needed.

To make the sauce, heat a small splash of oil in saucepan and fry the garlic for a couple of minutes until golden. Add the remaining sauce ingredients and leave to simmer for 10 minutes to thicken.

Mash the sauce with a potato masher to squish the tomatoes and then set aside until you are ready to top your pizza.

Turn the oven to 220’C and place two pizza stones in to heat up – if you don’t have one then just a suitable large tray)

When the dough has doubled in size, knock it back and divide the dough in two. Roll each ball out until it is about 1mm thin in a circular shape and place on the hot pizza stone.

Ladle some sauce onto the pizzas and top with the mozzarella cheese.

Take half a teaspoon piece of the mascarpone and scatter these over the pizza.

Finish with the prawns and then bake the pizzas for 10-12 minutes until golden and crisp.

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