Spanish pizza
Daniel Vaughan & Tim Smith, The Pantry
Spanish pizza
INGREDIENTS
pizza dough
425g bakers flour
250ml water
15g dried yeast
20g white sugar
20g table salt
15ml olive oil
170 grams pizza dough
1/3 cup tomato sauce (tinned tomatoes blended with oregano, salt & pepper)
40g shredded mozzarella
30 cherry tomatoes, halved
1 teaspoon garlic, cooked
1 teaspoon parsley, chopped
salt and pepper
1 tablespoon chipotle smoked chilli sauce
30g roasted capsicum, peeled and diced
60g green king prawn meat, chopped
1 chorizo, cut into rounds
30g jalapeno, sliced
METHOD
Preheat the oven to 220°C/200°C (fan forced).
To make the dough, lace the water, yeast, sugar, salt and olive oil in a mixing bowl and stir gently. Wait 15 minutes for the yeast to activate and add flour slowly. Knead until the dough is smooth. Place in a container and let sit in a warm place until doubled in size then knock back. Portion the dough into 170g balls and place in a warm area until it has risen slightly.
Roll out pizza dough onto a 12 inch round tray and using a fork puncture tiny holes onto the top of the dough.
Spread with the tomato sauce, pizza cheese, cherry tomatoes, cooked garlic, roasted capsicum, chilli sauce and parsley. Season with salt and pepper.
Evenly place the prawns, chorizo and jalapenos. Place into the oven and cook for 10 minutes until dough is golden and crispy.
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