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Pizza Spagna

A fresh pizza Spagna recipe with a crispy crust.
  • By Breville
  • 6524 Views
  • 1 Comments
http://www.foodthinkers.com.au/images/easyblog_shared/Recipes/pizza-spagna.jpg
Ready Time
1 hrs 47 mins
Preparation
1 hrs 15 mins (Incl. 30min Rest)
Cooking
32 mins
Serves   4 Pizzas
ready_time
1 hrs 47 mins
Ready Time
1 hrs 15 mins (Incl. 30min Rest)
Preparation
32 mins
Cooking
  4 Pizzas
Serves
server

Ilario likes to focus on simple Central Italian dishes and Roman–style pizza and after 17 years in business, Ilario's passion for Italian food and pizza have not diminished.

"Real Italian food is about simplicity. The focus is on sourcing the most exquisite produce possible"

Moretti caffe was involved with MasterChef Australia Series Two in the Italian Restaurant Challenge and has been awarded Best Pizza, SMH Good Food Guide 2014.

 

Ingredients

Dough

Tomato sauce

  • 400g can peeled tomatoes
  • Pinch salt
  • ¼ teaspoon dried oregano
  • 2 basil leaves
  • 2 tablespoons extra virgin olive oil

Topping

  • 32 medium green prawns, deveined and butterflied
  • 2 cloves garlic, crushed
  • 2 tablespoons chopped parsley
  • 2 tablespoons extra virgin olive oil
  • 8 artichoke hearts, cut into quarters
  • ½–1 teaspoon dried chilli flakes
  • Sea salt

To serve

  • Extra virgin olive oil
  • Freshly chopped parsley
  • Basil leaves

Method

Tomato sauce

  1. Combine tomatoes, salt, oregano, basil and oil in a food processor.
  2. Process until combined.

Cooking the pizza

  1. Combine prawns with garlic, parsley and oil in a bowl and leave to marinade.
  2. Turn the ON/OFF switch to the ON position.
  3. Preheat Pizza oven on setting PREHEAT for 15 minutes.
  4. Divide dough into four 180g balls. Roll out one piece of pizza dough to form a 24cm disc and place onto a large square of baking paper.
  5. Prick base with a fork or pizza docker.
  6. Spread base with 2 ½ tablespoons tomato sauce.
  7. Divide toppings evenly into four. Top base with prawns, artichokes and chilli.
  8. Select THIN crust setting.
  9. Transfer pizza and baking paper together onto the pizza stone and close the lid. Cook for 2 minutes.
  10. Open lid and slide paper out carefully. Close lid and cook for 4–6 minutes or until cooked to your liking.
  11. Monitor cooking progress through viewing window. Topping should be cooked and golden and base crisp and brown.
  12. Open lid carefully with oven mitt and remove pizza onto chopping board.
  13. Top with parsley, basil leaves and extra virgin olive oil.
  14. Cut into wedges and serve immediately.

Comments

Comments

  • Gail Cavanough Tuesday, 26 August 2014

    This looks & sounds delicious, I've printed it & can't wait to cook it for my family, thank you

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Guest Tuesday, 02 June 2020
 
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