- Preperation time: 10 min
- Cooking Time: 10 minutes
- Makes: 1 pizza
Ingredients
- 200g pizza dough
- ¼ cup pizza sauce
- ¼ cup shredded mozzarella
- 7 peeled small green prawns
- 70g capocollo, finely sliced
- 70g ricotta, crumbled
- 1 bunch parsley leaves
- ½ bunch thyme
- ½ bunch mint
- 1 tsp capers
- finely grated zest and juice of 2 lemons
- ½ cup extra virgin olive oil
- sea salt flakes and ground black pepper
- basil leaves, to garnish
Method
- Preheat oven to 240°C, and set a pizza stone on the middle shelf. Roll out the dough to a 30cm disc, then cover with pizza sauce, mozzarella, prawns, capocollo and ricotta. Slide onto the pizza stone and bake for 8-10 minutes, until lightly blackened on the edges.
- Meanwhile, combine the parsley, thyme, mint, capers, zest, juice and extra virgin olive oil in a blender and purée until smooth. Season with salt and pepper. Drizzle over the pizza with basil leaves to garnish.
NOTE: The recipe makes enough salsa verde for 4-8 pizzas as an individual amount is too small for a blender.
Original recipe created for Papandrea Fine Foods by Ed Halmagyi & the team at Roughcut Studio Australia