Quick Seafood Pizza2016-11-11
- Servings : 4
Make four mini pizzas or one large one with the same quantities of ingredients. If you are short of time, use a pizza-base mix instead of making the dough.
- For the Pizza Base: 5ml easy blend yeast
- 450g strong bread flour
- 15ml sugar
- 5ml sea salt
- 300ml lukewarm water
- 30ml extra virgin olive oil
- For the Fish Topping: 15ml olive oil
- 1 onion, finely chopped
- 800g fresh plum tomatoes, chopped
- ground black pepper
- 15ml chopped fresh thyme
- 100g cherry tomatoes, halved
- 12 fresh anchovy fillets
- 8 fresh peeled prawns
- few sprigs of thyme, to garnish
Stir the easy-blend yeast into the flour in a large bowl. Add the sugar and sea salt and mix together well.
Add the water and olive oil to the bowl, and stir to make a firm dough.
Knead the dough for about 10 minutes. Cover and leave in a warm place until it has doubled in size.
Knock back the dough and knead for 5 minutes, then cut the dough into four. Shape each of the four pieces of dough into 5in circles.
Fry the onions until soft. Add the tomatoes, seasoning and thyme and simmer for 15 minutes. Brush the pizza bases with olive oil and cook on a medium-hot barbecue, oiled side down, for about 6-8 minutes, until firm and cooked golden brown underneath. Oil the uncooked side and turn the pizzas over.
Cut the cherry tomatoes in half. Assemble each of the pizzas with a spoonful of the sauce, a couple of anchovy fillets and prawns and the cherry tomatoes. Return to the barbecue and cook for a further 8-10 minutes until golden and crispy. Scatter a few fresh sprigs of thyme on top of the pizzas to serve.