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https://www.lifestylefood.com.au/recipes/23293/pizza-spagna

LifestyleFOOD.com.au

Pizza Spagna

The whole family can help create quick delicious meals with the Breville Crispy Crust bench top pizza oven - it's fast and you won't get stuck in a hot kitchen. 

Ingredients

  • Dough

  • 4x 180g basic pizza dough

  • Tomato sauce

  • 400g can peeled tomatoes

  • Pinch salt

  • ¼ teaspoon dried oregano

  • 2 basil leaves

  • 2 tablespoons extra virgin olive oil

  • Topping

  • 32 medium green prawns, deveined and butterflied

  • 2 cloves garlic, crushed

  • 2 tablespoons chopped parsley

  • 2 tablespoons extra virgin olive oil

  • 8 artichoke hearts, cut into quarters

  • ½–1 teaspoon dried chilli flakes

  • Sea salt

  • To serve

  • Extra virgin olive oil

  • Freshly chopped parsley

  • Basil leaves

Method

  • Tomato sauce:

  • 1.

    Combine tomatoes, salt, oregano, basil and oil in a food processor.

  • 2.

    Process until combined.

  • Cooking the pizza:

  • 1.

    Combine prawns with garlic, parsley and oil in a bowl and leave to marinade.

  • 2.

    Turn the ON/OFF switch to the ON position.

  • 3.

    Preheat Pizza oven on setting PREHEAT for 15 minutes.

  • 4.

    Divide dough into four 180g balls. Roll out one piece of pizza dough to form a 24cm disc and place onto a large square of baking paper.

  • 5.

    Prick base with a fork or pizza docker.

  • 6.

    Spread base with 2 ½ tablespoons tomato sauce.

  • 7.

    Divide toppings evenly into four. Top base with prawns, artichokes and chilli.

  • 8.

    Select THIN crust setting.

  • 9.

    Transfer pizza and baking paper together onto the pizza stone and close the lid. Cook for 2 minutes.

  • 10.

    Open lid and slide paper out carefully. Close lid and cook for 4–6 minutes or until cooked to your liking.

  • 11.

    Monitor cooking progress through viewing window. Topping should be cooked and golden and base crisp and brown.

  • 12.

    Open lid carefully with oven mitt and remove pizza onto chopping board.

  • 13.

    Top with parsley, basil leaves and extra virgin olive oil.

  • 14.

    Cut into wedges and serve immediately.

Notes

Recipe developed by Ilario Ventolini for Breville. For more pizza recipes click here

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