Prawn & Salsa Verdi Pizza
see base recipe
2 tbs extra virgin olive oil
1½ tbs chopped parsley
3 drained anchovy fillets chopped
1 large red chilli chopped finely
1 clove garlic crushed
6 thin slices of mozzarella from a block
20 green prawns shelled & deveined
juice of half a lemon
2 roma tomatoes sliced thinly
“GREAT FLAVOUR COMBINATION THAT GIVES THIS PIZZA A REAL TRADITIONAL FEEL”
Slightly more work here, but still not difficult.
Combine oil, parsley, anchovies, chilli and garlic in a bowl, and leave to infuse for around 15 minutes.
Preheat oven to 200 degrees. Prepare and heat the pizza tray.
Place the pizza base on the tray. Spread the base evenly with half the salsa verde mixture. Arrange the tomato and cheese slices evenly in a single layer on the base.
Cook for 5-7 minutes. Remove and arrange the prawns evenly on top. Return to the oven to continue cooking for another 10 minutes or until prawns are just done, and the cheese is melted.
In the meantime heat up the remaining salsa verde in a small pan, and add the lemon juice.
Just before serving drizzle mixture over the pizza lightly with a teaspoon.
You will get six good slices per pizza.
YOU COULD USE GRATED PARMESAN IF YOU CAN'T FIND A BLOCK IN THE SUPERMARKET.
BE CONSERVATIVE WHEN SPREADING ON THE SALSA VERDE, IF YOU USE TOO MUCH IT WILL SOAK THROUGH THE BASE.
BEST TO ASSEMBLE JUST PRIOR TO GOING IN THE OVEN.