Prawn and sweet chilli pizza

Nici Wickes' seafood pizza recipe is just sensational! Prawns are loaded onto a crispy base with sweet chilli infused tomato sauce and topped with mozzarella. You won't be able to stop at one piece

By Nici Wickes
  • 30 mins preparation
  • 25 mins cooking
  • 45 mins marinating
  • Makes 2
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
Follow New Zealand Woman's Weekly on Facebook, Instagram and sign up to their e-newsletter.


Basic pizza dough
  • 250 millilitre warm water
  • 1 teaspoon sugar
  • 2 teaspoon active yeast
  • 500 gram (about 3½-4 cups) high grade flour, plus extra for kneading
  • 1/2 teaspoon salt
  • olive oil
Prawn and sweet chilli pizza
  • 1 cup canned crushed tomatoes
  • 1 teaspoon sesame oil
  • three-finger pinch of brown sugar
  • 1/4 teaspoon chilli flakes
  • 4 kaffir lime leaves, shredded
  • 1 quantity basic pizza dough (recipe above)
  • 1 cup mozzarella, grated
  • 200 gram raw prawns
  • large handful coriander sprigs
  • 1/4 teaspoon sea salt
  • 2-3 fresh limes, cut into wedges


Basic pizza dough recipe
  • 1
    Pour the water into a large, warmed bowl. Stir in the sugar, then sprinkle over the yeast and stir gently. Cover and leave for 12-15 minutes in a warm place until it looks frothy like a milkshake.
  • 2
    Add the flour and salt. Knead until it forms a sticky, soft dough that springs back to the touch – I use a dough hook in my mixer, but by hand it may take 10-15 minutes on a well- floured bench. Oil the bowl, then return the dough to it. Cover with a plastic shopping bag and leave in a warm place to double in size – 45 minutes to an hour. Use this time to prepare your toppings/fillings.
  • 3
    Once doubled in size, gently knock back, then split in two (or more if you want smaller pizzas). Roll out and transfer to pizza trays, ready for toppings.
Prawn and sweet chilli pizza
  • 4
    Preheat oven to 250°C. Place a tray in the oven to heat up.
  • 5
    Simmer the tomatoes, sesame oil, brown sugar, chilli flakes and kaffir lime for 10 minutes. Cool and spread evenly over the pizza bases. Add the cheese and prawns.
  • 6
    Cook for 15 minutes or until the cheese is bubbling, the prawns are pink and the pizza rim is puffed and golden. Scatter over the coriander sprigs. Season with salt and squeeze fresh lime juice all over. Serve and devour!


  • Makes 2 x 25cm large pizzas. - Use Turkish flatbread, pita bread, roti or even pastry. rolled very thin, for a quick pizza base.

read more from