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Recipe

Prawn, chilli & courgette pizza with anchovy dressing

A seafood lover's dream pizza from Al Volo pizzeria. Photography by Todd Eyre.

Oct 21, 2015 1:00pm
  • 15 mins preparation
  • 30 mins cooking
  • Serves 2
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Ingredients

Prawn, chilli & courgette pizza
  • 1/2 red chilli, thinly sliced
  • zest ½ lemon
  • 12 large prawns, peeled
  • 1 tablespoon extra virgin olive oil, plus extra for drizzling
  • flour, for dusting
  • 250 gram pizza dough
  • 80 millilitre pizza sauce
  • 100 gram sliced mozzarella
  • 1 courgette, sliced lengthways with a potato peeler
  • picked watercress, to serve
Anchovy dressing
  • 80 millilitre good-quality mayonnaise
  • juice ½ lemon
  • 1 tablespoon anchovies, finely chopped
  • 1 tablespoon milk

Method

Prawn, chilli & courgette pizza with anchovy dressing
  • 1
    Place pizza stone on centre rack of oven and heat to 250°C for 45 minutes before using. You will need a wooden pizza paddle or thin baking tray for transferring the pizza to the stone.
  • 2
    Place chilli, lemon zest, prawns and oil in a bowl and mix well.
  • 3
    Lightly flour work surface and roll pizza dough to a 30cm circle. Transfer to a lightly floured paddle or thin oven tray.
  • 4
    Use a large metal spoon to spread dough evenly with pizza sauce, keeping 2cm away from edges. Scatter mozzarella evenly over pizza, followed by the courgette ribbons and then the prawns.
  • 5
    Transfer pizza to stone and bake for 10-12 minutes or until crisp.
  • 6
    While the pizza is cooking, place all dressing ingredients in a small bowl and mix well.
  • 7
    Remove pizza from oven with the paddle or thin tray and transfer to a chopping board. Cut the pizza then drizzle with anchovy dressing. Scatter watercress on top, drizzle with extra virgin olive oil and serve.

Notes

If you want to go the extra mile for the ultimate result, use two pizza stones preheated to the hottest temperature your oven can produce (usually 250°C), one on the top rack, one on the bottom rack. Slide the pizza onto the bottom stone and cook for half the cooking time (or perhaps a little longer), then slide the pizza onto a pizza paddle and transfer it to the top stone for the remaining cooking time. This will give you a nice crisp base.

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