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Paleo chilli prawn pizza with salsa verde

An excellent salsa verde based pizza recipe covered by an array of fine toppings.
  • By Pete Evans
  • 11675 Views
  • 0 Comments
http://www.foodthinkers.com.au/images/easyblog_images/456/Pete-Evans-Prawn-Wheat-free-Pizza.jpg
Ready Time
30 mins
Preparation
20 mins
Cooking
10 mins
Serves   2
ready_time
30 mins
Ready Time
20 mins
Preparation
10 mins
Cooking
  2
Serves
server
Recipes from Pete Evens Pizza Book

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

  1. Preheat Pizza oven on setting PREHEAT for 15 minutes.
  2. Spread tomato sauce over pizza base; sprinkle evenly with capsicum, cherry tomatoes, prawns, chilli and white anchovies. Season with salt and pepper.
  3. Select CLASSIC crust setting.
  4. Transfer pizza and baking paper together onto pizza stone and close lid. Cook for 2 minutes.
  5. Open lid and slide paper out carefully; close lid and cook a further 7–10 minutes or until cooked to your liking.
  6. Monitor cooking progress through viewing window - topping should be melted and golden and base crisp and brown.
  7. Open lid carefully with oven mitt and remove pizza onto a chopping board.
  8. Drizzle pizza with salsa verde and garnish with fresh basil.
  9. Cut into 8 wedges and serve immediately.

SALSA VERDE

  1. Add all the ingredients to a blender and season with sea salt and pepper. Blend until smooth.

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Guest Thursday, 21 November 2019
 
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