Pizza Spagna

Ingredients

Dough

• 4 x 180g basic pizza 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.