Prawn + Pesto Pizzette Recipe
Sun-dried tomato pesto, parmesan, lemon
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Ingredients
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Dough
Topping
Method
Dough Preparation
Activate Yeast
In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until frothy.
Make Dough
In a large bowl, mix flour and salt. Make a well in the center and add activated yeast and olive oil. Mix until a dough forms.
Knead Dough
Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth. Place in a greased bowl and cover with a cloth. Let it rise in a warm place for 1 hour.
Topping Assembly
Preheat Oven
Preheat your oven to 220°C (428°F).
Shape Pizzettes
Once the dough has risen, punch it down and divide it into small balls. Roll each ball into a small circle on a floured surface.
Add Toppings
Spread a layer of sun-dried tomato pesto on each rolled-out dough, top with cooked prawns, grated parmesan, lemon zest, and black pepper.
Bake
Place the prepared pizzettes on a baking sheet and bake for about 12-15 minutes or until the edges are golden and the cheese is bubbly.
Garnish and Serve
Remove from the oven, garnish with fresh basil leaves, and serve hot.
