Pizza With Capocollo, Prawns, Ricotta And Salsa Verde

Pizza With Capocollo, Prawns, Ricotta And Salsa Verde
  • Preperation time: 10 minutes
  • Cooking Time: 10 minutes
  • Makes: 1 pizza


  • 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


  1. 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.
  2. 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