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MasterChef New Zealand


Pizza with Prawns, Salami, Basil and Gouda

Masterchef New Zealand on TV ONE and TVNZ Ondemand

Pizza with Prawns, Salami, Basil and Gouda
Recipe by Charlene McGechan

Preparation Time: 40 Minutes
Cooking Time: 20 Minutes
Serves 4 (2 pizzas)

Wine match:  The Ned Pinot Gris

Pizza Dough
125ml lukewarm water
1/2 tablespoon dried yeast
1 teaspoon sugar                            
200g high grade flour
50g fine Italian semolina
1/2 tsp salt

Tomato Relish
1 tbsp Lupi Olive oil
1 tomato, diced
2 spring onions, chopped
1 tsp smoked paprika
1 tbsp golden syrup
2 cloves garlic, minced

12 thin slices of tomato
12 thin slices of salami
100g Gouda
12 prawns, peeled, deveined
Perfect Italiano shaved parmesan, to serve
16 picked basil leaves

1. Put the water into a mixing bowl and add the yeast and sugar. Let stand in a warm place until the yeast has dissolved and the mixture is frothy. Mix well.

2. Place the flour, semolina and salt in a large mixing bowl. Add the yeast mixture and mix well. Knead for 10 minutes until smooth and elastic and place the dough in an olive-oiled bowl. Cover with cling film and place in a warm place to rise until doubled in bulk (about 40 minutes).

3. Once proved, punch the dough to knock the air out, divide into two even sized portions and roll into rounds for pizza bases as required.

4. To make the tomato relish, heat the Lupi Olive oil in a small saucepan over medium heat and add the rest of the ingredients. Cook until thick and jammy. Place in a food processor and blitz until smooth.

5. Preheat oven to 180C and place pizza stones in the oven. Roll out the pizza bases and spoon over tomato relish. Distribute the tomato, salami and prawns over the pizza. Grate over the Gouda over the pizza. Use a pizza paddle or flat baking sheet sprinkled with semolina to move the pizzas from the bench to the stones. Bake for 30 minutes.

6. Remove from the oven, top with Perfect Italiano shaved parmesan and basil leaves and cut into slices.