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

Pizza Dough

1 + ½ Cups plain flour

1 tsp dried yeast

½ tsp sugar

½ tsp sea salt

¾ Cup warm water

Method

To make the 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 & 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 & half, roll out on a floured board. Assemble pizza.

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.

Slice the chorizo into thin slices.

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

Roll out the pizza dough (see recipe below) top pizza dough with sugo sauce, prawns, chorizo slices & mozzarella cheese. Cook in a pizza oven or on a pizza stone in the oven.

Scatter with torn basil leaves & cracked black pepper

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