Courtney Roulston: Easy prawn, tomato and chilli pizza

Courtney Roulston uses great value raw banana prawns in this easy to enjoy dish.

“If you’re not into prawns (try) obviously anything... bacon pineapple, pepperoni,” Roulston told Sunrise.

“(It’s) easy, quick, affordable, tasty... it’s red and white for the champion Sydney Swans team.”

Prawn, tomato and chilli pizza

Serves four

Prep time: 15 minutes, plus proofing time

Cooking time: 25 minutes

Ingredients

2 x Coles Pizza dough balls

2 tablespoons semolina flour

2 tbsp plain flour

1/3 cup (80ml) olive oil

350g Perino red tomatoes

Sea salt and pepper to taste

2 cloves garlic, sliced

½ cup basil, plus extra to serve

150g Coles bocconcini cheese

600g Raw MSC Banana Prawns, peeled, cleaned, chopped into chunks

1 long red chilli (optional)

Method

Step 1 - Pre-heat the oven to 200C. Remove the dough from the packaging and place on to a wooden board that has been sprinkled with half the semolina. Cover the dough with a clean cloth and set aside for 15 minutes in a warm area to rise.

Step 2 - Place the tomatoes into a small oven tray along with the garlic, basil leaves, salt and 1 tbsp oil. Place the tomatoes into the oven for 10-12 minutes or until they start to blister. Use the back of a spoon to crush the tomatoes into a sauce. Turn the oven up to 220C.

Step 3 - Lightly flour a clean surface and gently knead the dough into circles. Place the dough onto lined oven trays scattered with remaining semolina.

Press the dough out using clean fingertips until you have a circle around 7mm in thickness.

Spread the tomato sauce onto the pizzas and top with cheese, prawns and chilli if desired.

Step 4 - Bake the pizzas for 12-15 minutes, or until puffed and golden. Remove from the oven and scatter with extra basil leaves and a drizzle of oil before serving.

Serve with a crisp green salad.