For those who crave a delicious meal that’s both simple and packed with vibrant taste, we turn to Culinary Columnist and Executive Chef, Paul Watters, who presents his Wholemeal Prawn and Roasted Red Pepper Pizza.
This delightful dish combines the nutty richness of wholemeal dough with succulent prawns and sweet, smoky roasted red peppers, offering a mouthwatering option that’s perfect for al fresco dining. Whether you’re enjoying a quiet evening on the patio or hosting friends and family, this pizza promises to be a crowd-pleaser that highlights the best of spring’s ingredients…
Ingredients
3 cups of wholemeal strong flour (bread)
1 1/2 cup of warm water
1 tablespoon of dried yeast
2 tablespoons of honey
3 tablespoons of olive oil
1 teaspoon of salt
1 teaspoon of white pepper
1 tablespoon of dried mixed herbs
The Sauce
4 tablespoons of tomato paste
1 teaspoon of dried mixed herbs
1/2 teaspoon of salt
1/2 teaspoon of white pepper
2 tablespoons of the juice of the red peppers
The Topping and filling
1 jar of roasted red peppers sliced (available in all good stores)
8 whole prawns
8 prawn tails
1 cup of grated mozzarella cheese
The Method
For optimal results, I recommend preparing the dough a day in advance.
Begin by placing all the dry ingredients in a food processor and pulse on high for about a minute. Reduce the speed to medium and gradually add the oil, followed by the water mixture, blending until a dough forms. If you don’t have a food processor, simply combine the ingredients in a large bowl and mix until the dough comes together.
Once the dough is formed, lightly flour a clean surface and knead for a few minutes. If you used the bowl for mixing, add 2 tablespoons of olive oil and 2 tablespoons of flour before kneading. After kneading, place the dough into a bowl, cover with cling film, and let it rest for at least one hour, or ideally, for up to a day. If using a food processor, repeat the same process.
When you’re ready to cook, preheat the oven to 180°C. Lightly flour your surface again and knead the dough for a couple more minutes.
Next, heat a large frying pan on medium. Take a portion of the dough, roll it out to fit the pan, and then gently press it down. Drizzle a small amount of olive oil over the top and cook for 2-3 minutes. Flip the dough, remove from the heat, and spread sauce over the base. Add cheese, followed by prawns and pepper. For an extra kick, I recommend adding two tablespoons of chili flakes. Feel free to add more cheese if desired.
Transfer the pan to the oven and bake for approximately seven minutes. Once cooked, carefully remove the pizza from the pan and place it on a chopping board for slicing.
You’ll likely have leftover dough, which you can use to make another pizza of your choice. Alternatively, I enjoy repeating the process but replacing the tomato sauce with a mixture of garlic, chili flakes, and butter to create a garlic and chili variation.
This pizza pairs wonderfully with a fresh green salad.
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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