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For the dough

  • 250g pack white bread
    mix
  • 2 tbsp extra-virgin olive oil
    plus a bit extra
  • 150ml warm water
  • plain flour
    for dusting

For the sauce

For the topping

Nutrition: per serving

  • kcal352
    low
  • fat15g
  • saturates6g
  • carbs34g
  • sugars4g
  • fibre3g
  • protein19g
  • salt1.3g
    low

Method

  • step 1

    Make the dough the day before. Put the bread mix in a large bowl. Combine the oil with the warm water in a jug, then tip onto the mix. Stir to a soft dough and set aside for 5 mins.

  • step 2

    Flour the work surface and your hands well, then knead the dough for 5 mins until springy and smooth. Squish some oil around in a large food bag, then pop in the dough and tie the top, leaving the dough room to grow. Leave to rise in the fridge.

  • step 3

    To make the sauce, simply stir the ingredients together. When ready to cook, heat the oven as high as it will go. Dust a large baking sheet and the work surface with a little flour. Split the dough into 2 equal pieces. (Do not knead it or it will become too springy.) Roll the dough into large slipper shapes, about 30cm long. Lift onto the baking sheet.

  • step 4

    Spread the sauce over the pizzas, then scatter with small dollops of mascarpone, the Parmesan, cherry tomatoes, prawns, rosemary, chilli flakes, olives and plenty of seasoning. Drizzle with a little oil. Bake the pizzas for 10-13 mins until the base is crisp and golden, the prawns cooked through and the cheese bubbling. Transfer to a board and serve straight away.

Recipe from Good Food magazine, February 2013

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