King-prawn-and-chilli-pizza

King prawn and chilli pizza

With peppery rocket and a fiery kick, this seafood pizza is sure to impress

By , 13 February 2019

(1 vote)

King prawn and chilli pizza
  • 45 Mins

  • Serves: 12

  • Price: 44p per serving

Nutritional Info
Each 84g serving contains
  • Energy

    629KJ

    150KCAL

    8%
  • Fat

    1.8g

    low

    3%
  • Saturates

    0.3g

    low

    2%
  • Sugars

    1.8g

    low

    2%
  • Salt

    0.18g

    low

    3%
of your reference intake.
Typical energy values per 100g: 749kJ/179kcal.
Ingredients
  • 400g Mc Dougalls '00' Extra Fine Premium Plain Flour, plus extra to dust
  • 7g sachet Asda Easy-Bake Yeast
  • 1tsp sugar
  • 4tsp rapeseed oil
  • 400g can Napolina Cherry Tomatoes in Rich Tomato Juice
  • 2 cloves garlic, crushed
  • 2tsp mixed dried herbs
  • 150g pack Asda Cooked & Peeled King Prawns
  • 1tsp rapeseed oil
  • 1 red chilli, thinly sliced
  • 30g Asda Strong Wild Rocket
Method
  • Put the flour, yeast and sugar into a bowl, then make a well in the middle. Add 300ml slightly warm (not hot) water.

  • Add the oil. Bring the mixture together with a wooden spoon until it forms a soft, sticky dough.

  • Knead on a floured surface for 6 mins until smooth. Cover with a tea towel and leave to rise a little. Meanwhile, make the sauce. Put the tomatoes, garlic and herbs in a large pan and season with black pepper. Simmer for 10 mins or until thickened. Set aside.

  • Preheat the oven to 220C/200C Fan/Gas 7. Stretch the dough into 2 round pizza bases about 5mm thick. Line 2 baking trays with baking paper, sprinkle lightly with flour then lay the bases on top.

  • Toss the prawns with the rapeseed oil and chilli. Season with fresh ground black pepper. Divide the tomato sauce and the prawns between the bases. Bake for 12-18 mins until the crust is crisp and golden.

  • Divide the rocket between the 2 pizzas to serve.