Garlic Prawn and Spinach White Pizza
Inspired by techniques from America's Test Kitchen.
No-sauce pizza with garlicky, anchovy-infused oil, tender seafood, mild greens and melted cheese, finished with fresh parsley and a chilli kick.
Always check the labels of the products you use.
Method
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Equipment
- rimmed baking tray, about 30 x 40 cm
- small saucepan
- whisk
- 2 small bowls
- kitchen paper
- rolling pin
- wire rack
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 713 kcal |
| Protein | 39.7 g |
| Carbohydrate | 55.4 g |
| of which sugars | 0.9 g |
| of which free sugars | 0 g |
| Fat | 36.7 g |
| of which saturates | 13 g |
| Fibre | 2.2 g |
| Salt | 3.18 g |
Protein per 100 kcal
5.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Garlic oil
- 75 ml extra-virgin olive oil
- 2 garlic cloves, finely chopped
- 2 anchovy fillets, rinsed
- ¼ tsp ground black pepper
- ¼ tsp dried chilli flakes
Prawns
- 340 g large raw prawns, peeled, deveined, tails off, cut into 2 cm pieces
- 1.5 g fine sea salt or table salt about ¼ tsp
- ¼ tsp ground black pepper
Dough
- 450 g pizza dough, shop-bought or homemade, at room temperature
- 16 g plain flour, for dusting about 2 tbsp
Topping
- 30 g baby spinach
- 30 g pecorino romano, finely grated
- 225 g low-moisture mozzarella, grated
To serve
- 2 tbsp chopped fresh parsley, to serve
- 1
Heat Oven. Heat the oven to 260 °C with a shelf at the lowest position.
- 2
Make Garlic Oil. Warm oil (45 ml), chopped garlic (2 cloves), rinsed anchovies (2 fillets), pepper (¼ tsp) and chilli flakes (¼ tsp) in a small saucepan over medium, whisking to break up the anchovies, about 4 min until the garlic turns pale gold, tip into a bowl and cool.
- 3
Prepare Prawns. Pat prawns (340 g, cut into 2 cm pieces) dry, toss with salt (¼ tsp), oil (15 ml) and remaining pepper (¼ tsp).
- 4
Shape. Brush the tray with oil (15 ml), press and roll the dough (450 g) to about 38 x 28 cm and lift onto the tray.
- 5
Build. Spread the garlic oil over, lay spinach (30 g) on top, scatter pecorino romano (30 g grated), then mozzarella (225 g grated), dot the prawns over the cheese.
- 6
Bake. Bake 12-16 min, turning halfway, until the crust is deep golden underneath and the prawns are pink, opaque and reach 63 °C.
- 7
Finish. Cool 5 min on a rack, scatter chopped parsley (2 tbsp) and serve with extra chilli flakes.
Storage
Eat straight away whilst the crust is still warm; do not keep leftovers as prawns deteriorate quickly. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
