Garlic and crayfish pizza

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Garlic and crayfish pizza
Garlic and crayfish pizza
Servings:Serves 4 - Makes 2 pizzas
Calories per serving:390
Ready in:1 hour, 25 minutes
Prep. time:1 hour, 10 minutes
Cook time:15 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:23rd November 2012
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Garlic and crayfish pizza, ready to bake

A delicious excuse for pizza gluttony, again.


Ingredients

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Mise en place

Method

  1. Make 1 pizza per person
  2. Crush the garlic and add it to the crayfish tails together with 4 tablespoons of olive oil. Mix well and let the flavours mingle while the dough is pepared.
  3. Dust the work surface with fine yellow cornmeal
  4. Stretch or roll the dough into two thin rounds
  5. Sprinkle the stone with fine yellow cornmeal
  6. Pre-cook the empty pizza base on one side only for about 3 minutes or until it is lightly browned
  7. Remove from the oven, flip and add the topping.
  8. Lightly oil one side of the pizza and grill, oiled side down, flip and repeat, about 2 minutes per side
  9. Tear the mozzarella into pieces and scatter over the pizza.
  10. Add the crayfish tails, garlic and olive oil and a grind of black pepper.
  11. Top with the grated pecorino or parmesan and top with a drizzle of olive oil.
  12. Bake for 3 or 4 minutes or until the cheese browns a little - watch it carefully as it can burn easily.
  13. Keep the fist pizza warm at the bottom of the oven whilst you make the second.
  14. Serve hot

Variations

I chopped up a small roasted red pepper and added to this as I had one spare.

Split a green Indian chilli down the middle and sauté it with the onions and garlic and leave it with the prawns while they marinade. Remove and discard before making the pizza.

Leave the prawn , onions and garlic to marinade for a few hours if you have the time.

See also

Graph your Body Mass Index

See your personal Body Mass Index (BMI) plotted on a graph against national averages.