FOR THE DOUGH
250 g pack white bread mix
2 tbsp extra virgin olive oil, plus a bit extra
150 ml warm water
plain flour, for dusting
FOR THE SAUCE
200 g can chopped plum tomatoes
1 tbsp tomato purée
1 garlic clove, crushed
pinch of sugar (caster or granulated)
FOR THE TOPPING
3 tbsp mascarpone
3 tbsp (about 20 g) finely grated Parmesan
10 cherry tomatoes, halved
12 large raw prawns (frozen and defrosted is fine), patted dry, deveined and butterflied (see tip)
2 rosemary sprigs, needles roughly chopped
generous pinch chilli flakes
handful pitted green olives, halved (or use capers)
small drizzle extra virgin olive oil
- Make the dough the day before. Put the bread mix in a large bowl. Combine the oil with the warm water in a jug, then tip onto the mix. Stir to a soft dough and set aside for 5 mins.
- Flour the work surface and your hands well, then knead the dough for 5 mins until springy and smooth. Squish some oil around in a large food bag, then pop in the dough and tie the top, leaving the dough room to grow. Leave to rise in the fridge.
- To make the sauce, simply stir the ingredients together. When ready to cook, heat the oven as high as it will go. Dust a large baking tray and the work surface with a little flour. Split the dough into 2 equal pieces. (Do not knead it or it will become too springy.) Roll the dough into large slipper shapes, about 30cm long. Lift onto the baking tray.
- Spread the sauce over the pizzas, then scatter with small dollops of mascarpone, the Parmesan, cherry tomatoes, prawns, rosemary, chilli flakes, olives and plenty of seasoning. Drizzle with a little oil. Bake the pizzas for 10-13 mins until the base is crisp and golden, the prawns cooked through and the cheese bubbling. Transfer to a board and serve straight away.