If you prefer a thin crust follow this dough recipe. I tend to roll my pizza into random shapes but if you prefer it round than keeping turning and rolling when you shape your pizza dough to a thickness of ½ Cm. Crispy Pizza with a good topping is a delight, one using a classic tomato base the other a cream cheese base for a twist and good pairing to juicy king prawns.
Put all the ingredients apart from the flour into a stand mixer and mix for 2 mins.
Sift in the flour and combine info a dough for 10 mins.
Cover the dough and leave to prove for a minimum of 2 hours. Or you can make up to 48 hours in advance, just slow prove it in the fridge.
When you are ready to use knock the dough back, divide into 2 large or 4 small – roll out with a little extra flour and pop on a baking tray, ready for its toppings.
If you don’t have a stand mixer than sift the flour into a bowl, mix all the other ingredients together than slowly mix the wet ingredients into the flour. You can use a spoon but the best thing is to get your hands in there to combine, then have a little work out by kneading the dough by hand for 5-10 mins. Then follow with stage 3.
Mix the cream cheese with dried oregano, lemon zest and seasoning then using the back of a spoon spread over the base of the pizza leaving a 1.5 cm edge around the dough.
Top with the prawns, chorizo, sliced pepper and spring onion and sliced cherry tomatoes.
Cover with grated cheese, a splash of olive oil and the dried chili flakes and bake the same as the other pizza. (210C/190C Fan/ Gas 7 for 10/15 mins.
Serve with a few leaves of fresh salad as garnish
Pizza is a fun way of bringing leftovers back to life and creating another delicious meal, experiment with bits you have left in the fridge, freezer.
You can freeze the dough after dividing into portions, keep in a ball in a sealed bag and pop into the freezer for up to 3 months.