Paleo chilli prawn pizza with salsa verde
An excellent salsa verde based pizza recipe covered by an array of fine toppings.
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Ready Time
30 mins
30 mins
Preparation
20 mins
20 mins
Cooking
10 mins
10 mins
Serves
2
30 mins
Ready Time
Ready Time
20 mins
Preparation
Preparation
10 mins
Cooking
Cooking
2
Serves
Serves
Ingredients
- 400g pizza dough (see Almond or Cauliflower pizza dough recipe)
- 1⁄3 cup of tomato sauce (see Tomato pizza sauce recipe)
- 1⁄4 capsicum roasted, peeled and finely diced
- 6 cherry tomatoes, sliced
- 80g green king prawn meat, chopped into pieces
- 3 tablespoons macadamia cheese (see Macadamia cheese recipe)
- 1⁄2 teaspoon hot chilli flakes, optional
- 6 white anchovies
- Salt & pepper, to taste
- 6-8 basil leaves to garnish
TO FINISH- 1 tablespoon salsa verde
SALSA VERDE (Makes 2 Cups)
- 1 cup olive oil
- 2 cups basil leaves
- 2 cups flat leaf (Italian) parsley
- 4 anchovies
- 1⁄4 cup capers
- 3 tablespoon lemon juice
- 1⁄3 cup pine nuts, toasted
- Salt and pepper, to taste
Method
- Preheat Pizza oven on setting PREHEAT for 15 minutes.
- Spread tomato sauce over pizza base; sprinkle evenly with capsicum, cherry tomatoes, prawns, chilli and white anchovies. Season with salt and pepper.
- Select CLASSIC crust setting.
- Transfer pizza and baking paper together onto pizza stone and close lid. Cook for 2 minutes.
- Open lid and slide paper out carefully; close lid and cook a further 7–10 minutes or until cooked to your liking.
- Monitor cooking progress through viewing window - topping should be melted and golden and base crisp and brown.
- Open lid carefully with oven mitt and remove pizza onto a chopping board.
- Drizzle pizza with salsa verde and garnish with fresh basil.
- Cut into 8 wedges and serve immediately.
SALSA VERDE
- Add all the ingredients to a blender and season with sea salt and pepper. Blend until smooth.
Appliance
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