This low-calorie pizza is spread with homemade tomato sauce and topped with mascarpone, shellfish and olives
Ingredients
For the dough
- 250g pack white bread mix
- 2 tbsp extra-virgin olive oil, plus a bit extra
- 150ml warm water
- plain flour, for dusting
For the sauce
- 200g can chopped plum tomato
- 1 tbsp tomato purée
- 1 garlic clove, crushed
- pinch of sugar (caster or granulated)
For the topping
- 3 tbsp mascarpone
- 3 tbsp (about 20g) finely grated parmesan
- 10 cherry tomatoes, halved
- 12 large raw prawns (frozen and defrosted is fine), patted dry, deveined and butterflied (see tip, below)
- 2 rosemary sprigs, needles roughly chopped
- generous pinch chilli flakes
- handful pitted green olives, halved (or use capers)
- small drizzle extra-virgin olive oil
Method
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Make the dough the day before. Put the bread mix in a large bowl. Combine the oil with the warm water in a jug, then tip onto the mix. Stir to a soft dough and set aside for 5 mins.
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Flour the work surface and your hands well, then knead the dough for 5 mins until springy and smooth. Squish some oil around in a large food bag, then pop in the dough and tie the top, leaving the dough room to grow. Leave to rise in the fridge.
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To make the sauce, simply stir the ingredients together. When ready to cook, heat the oven as high as it will go. Dust a large baking sheet and the work surface with a little flour. Split the dough into 2 equal pieces. (Do not knead it or it will become too springy.) Roll the dough into large slipper shapes, about 30cm long. Lift onto the baking sheet.
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Spread the sauce over the pizzas, then scatter with small dollops of mascarpone, the Parmesan, cherry tomatoes, prawns, rosemary, chilli flakes, olives and plenty of seasoning. Drizzle with a little oil. Bake the pizzas for 10-13 mins until the base is crisp and golden, the prawns cooked through and the cheese bubbling. Transfer to a board and serve straight away.