Smoked Chorizo & Prawn Pizza

Ingredients

16 Angelakis Banana prawns (wild caught 21-25)

1 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 (see below)

Pizza Dough

1 + ½ Cups plain flour

1 tsp dried yeast

½ tsp sugar

½ tsp sea salt

¾ Cup warm water

Cooking Method

Devein the prawns by cutting along the back of the 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.

In a small bowl combine the olive oil, parsley and garlic. Toss the prawns in the oil and pan fry in small batches over medium heat until half cooked, remove from pan and allow to cool.

Roll out the pizza dough (see recipe below) top pizza dough 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

Pizza Dough

Combine the warm water, sugar & 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, mixing slowly, add the water and yeast mix, mix until the dough has come together.

Cover with a damp tea towel & set aside for 30 minutes or until the dough has doubled in size.

Once proved remove from bowl and half, roll out on a floured board, assemble pizza.