the Sage Test Kitchen
So So Spicy Prawn Neapolitan-Style Pizza
This is one pocket rocket of pizza-flavour comin’ right at ya! Chilli, prawns n’ pepperoni, jalapeño and mozzarella. All atop the perfect leopard spot crust with just the right amount of puff n’ chew. Pizzaiolo…you’ve nailed it this time.
the Smart Oven™ Pizzaiolo
9 hrs 30 mins total time
20 mins active time
Easy
Makes 4
Ingredients
Measurements:
For the Essential Neapolitan-Style Pizza Dough
570 g bread flour or strong plain flourplus extra for dusting
1 tsp instant dried yeast
375 ml cold water
Semolinato sprinkle
For the Essential Pizza Sauce
2 tsp Coarse salt
4 cloves garliccrushed
- 1 tsp Coarse salt
600 g canned whole peeled tomatoes
2 tsp extra-virgin olive oil- 2 cloves garlic
crushed
¾ tsp dried oregano- ¾ tsp Coarse salt
Pinch dried chilli flakesoptional
For the prawns
2 kg raw prawnspeeled, deveined
For the pizza
200 g shredded mozzarella cheese
160 g sliced spicy pepperoni
300 g fior di lattethinly sliced
3 jalapeño chilliesthinly sliced
4 bird’s eye chilliesthinly sliced
150 g cherry tomatoeshalved
Coriander leavesto serve
Instructions
- 1To make the pizza dough, place the flour, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and knead on low speed for 5 minutes, or until the dough is smooth and elastic.
- 2Transfer the dough to a large bowl. Cover with plastic wrap and allow to proof in a warm, draft-free place for 2 hours, or until doubled in size.Tip: If you have a Sage oven with a proof function; set to 30°C and proof for 1 hour.
- 3Turn the dough onto a lightly floured bench top and divide into 4 even pieces, approximately 240g each. Shape each piece into a smooth ball.
- 4Sprinkle a proofing box or deep sided container with semolina. Place the dough balls in the box, leaving 10cm between them. Cover with plastic wrap and refrigerate for at least 6 hours or up to 5 days. Meanwhile, continue to the next step.
- 5To prepare the prawns, place the prawns, garlic and salt in a bowl and stir to combine. Cover and refrigerate for 6 hours or overnight.
- 6An hour before cooking, remove the dough from the refrigerator. Meanwhile, make the pizza sauce.
- 7To make the pizza sauce, place the tomatoes, oil, garlic, oregano, salt and chilli flakes (if using), in a large jug. Process with an immersion blender until smooth.
- 8About 20 minutes before the dough has finished resting, preheat the oven. Select the Wood Fired setting. Turn the Darkness dial to the Darker setting and select 3 minutes on the Timer dial.
- 9Once preheated, sprinkle semolina on the bench top. Place one of the dough balls on the bench top. Sprinkle semolina over the dough. Keep the remaining dough covered to prevent it from drying out. Gently press out the dough working from the centre into a 26cm round, leaving a 1cm border. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.
- 10For each pizza, leaving a small border, spread 60ml of the pizza sauce evenly over the dough. Top with a quarter each of the mozzarella, pepperoni, prawns, fior de latte, jalapeños, chillies and cherry tomatoes.
- 11Place the pizza in the oven, press the Timer dial and cook for 3 minutes, or until the crust is spotted brown and the shrimp are cooked through.
- 12Stand pizza for 1 minute. Sprinkle with coriander leaves, slice and serve.