Spicy Prawn Pizzas Recipes

SPICY PRAWN PIZZAS

Steps:

• 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.
• 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.
• 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.
• 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.

SPICY POTATO PIZZA

Steps:

• Place potato, butter and tasty cheese (mature cheddar) in a bowl and mix to combine.
• Place the potato mixture in a greased nonstick frying pan and spread to cover the base.
• Arrange the salami, tomato mushrooms and green pepper over potato.
• Sprinkle with mozzarella cheese and cook over medium heat until potato is crisp and golden.
• Place under a preheated grill and cook for 10 minutes or until cheese melts and is golden.

SHRIMP PIZZA

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Stir together the cream cheese, Parmesan cheese, mayonnaise, garlic, and spinach until evenly mixed; set aside.
• Press the pizza dough onto a baking sheet, and brush with 2 tablespoons of olive oil. Sprinkle with 1 teaspoon Italian seasoning. Bake in the preheated oven until golden brown, 10 to 12 minutes.
• Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium heat, and cook the bell pepper and onion until tender, about 5 minutes. Season with 2 teaspoons of Italian seasoning, and stir in the canned shrimp; cook until the shrimp are heated through.
• When the crust has baked, remove from the oven, and spread evenly with the spinach mixture. Spread the shrimp and vegetable mixture onto the pizza, and cut into pieces to serve.

SPICY SHRIMP PIZZA

Steps:

• In a large skillet over medium heat, cook shrimp and pepper flakes in oil for 2-3 minutes or until shrimp turn pink. Remove and keep warm. , In the same skillet, saute onion until tender. Add garlic; cook 1 minute longer. Add the cherry tomatoes, crushed tomatoes, wine, oregano and pepper. Bring to a boil; cook until liquid is reduced, stirring occasionally. Add shrimp and parsley; heat through., Place crust on an ungreased pizza pan. Spread shrimp mixture over crust to within 1/2 in. of edges; sprinkle with cheeses., Bake at 450° for 8-10 minutes or until cheese is melted and edges are lightly browned.

CREOLE SHRIMP PIZZA

Steps:

• Preheat oven to 425°. Place crust on an ungreased baking sheet. Brush with 1-1/2 teaspoons oil; sprinkle with 1/2 cup mozzarella cheese. Set aside. Combine lemon juice and 1/2 teaspoon Creole seasoning. Add shrimp; toss to coat., In a small skillet, heat remaining oil over medium heat. Add onion, pepper, celery seed and remaining Creole seasoning; saute until onion is tender. Add garlic; cook 1 minute longer. Stir in pizza sauce and hot sauce. Remove from heat., Drain shrimp. Spread sauce mixture over crust. Top with shrimp and green pepper; sprinkle with remaining cheese., Bake until shrimp turn pink and cheese is melted, 25-30 minutes.

SPICY PEROGY PIZZA

Steps:

• Thinly slice potatoes and place, over lapping, on a greased baking sheet. Sprinkle with salt, pepper, garlic powder, parsley, dried red chilies and paprika. Bake for 20-30 minutes at 350°F.
• Spread a very thin layer of tomato sauce on crust and sprinkle with mozzarella (not as much sauce or cheese as on a regular pizza or it will overpower the potatoes) Carefully spread sour cream on top of sauce/cheese.
• Place baked potato slices on top and sprinkle with broken up bacon and then onions.
• Bake at 425°F for 15-20 minutes. Take pizza out and sprinkle cheddar cheese and chopped green onions.
• Turn oven off and put pizza back in for about 5 minutes to melt the cheddar.

ALESHA DIXON'S SPICY PRAWNS

Steps:

• Peel the prawns, leaving the tails on, then run the tip of a knife down their backs and pull out the vein, meaning they'll butterfly as they cook. Place the prawns in a bowl.
• For marinade 1, peel and finely grate the ginger and garlic, then add to the bowl with the chilli powder, lemon juice, mustard oil and a pinch of sea salt. Toss together and marinate in the fridge for at least 1 hour.
• Meanwhile, mix all of marinade 2 ingredients together in a bowl with a pinch of salt. When the time's up, mix marinade 2 into the bowl of prawns, then leave while you make the slaw.
• Finely shred the cabbage and lettuce and place in a bowl. Finely slice and add the radishes, then finely chop and add the herb leaves. Grate in the coconut.
• Peel the mango half, then finely slice half of it and add to the bowl, putting the rest aside for the chutney. Squeeze over the lemon juice, drizzle with 3 tablespoons of extra virgin olive oil, and toss to coat. Taste and season to perfection.
• To make the chutney, toast the cumin seeds for a couple of minutes, then tip into a blender. Peel and add the garlic and ginger, along with the herbs (discarding any tough stalks). Deseed and add the chilli, followed by the rest of the chutney ingredients, the reserved mango and a handful of ice cubes, then blitz.
• Melt the butter in a large pan over a medium-high heat, then add the prawns with any remaining marinade and fry for 5 minutes, or until the prawns are pink and cooked through, turning regularly.
• Serve the sizzling prawns with the mint chutney and slaw. Delicious with dollop of raita and poppadoms, if you fancy.