Grilled pizza with garlic-marinated prawns

Name: Grilled pizza with garlic-marinated prawns
Total time: 1 h 5 min
Ingredients: 10 g yeast; 2½ dl cold water; 2 tbsp olive oil; ¾ tsp coarse salt; 125 g wholegrain durum wheat flour; 250 g italian wheat flour r, tipo 00; 50-60 large charcoal briquettes with a high calorific value; 300 g tomato sauce, e.g. tomato sauce with cream; 175 g mozzarella cubes; 300 g drained, large greenland prawns; 8 spring onions sliced in thin rings; 3 small, chopped garlic cloves; 2 tsp finely grated lemon zest; 2 tbsp freshly squeezed lemon juice; 1½ tbsp olive oil; 1 dl fresh basil; ¾ tsp coarse salt; freshly ground pepper; fresh basil

Cook 1 hr 5 min 4 people

Ideal for warm summer evenings - our recipe for Grilled pizza with garlic-marinated prawns is a tasty, charming dish full of summer flavours. Notes of smoky chacoal, crispy crust, rich mozzarella cheese, intense garlic, fresh lemon, sharp spring onions, aromatic basil and delicate prawns. What’s not to love?

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ingredients

Pizza dough – the day before

10 g yeast
2½ dl cold water
2 tbsp olive oil
¾ tsp coarse salt
125 g wholegrain durum wheat flour
250 g italian wheat flour r, tipo 00

50-60 large charcoal briquettes with a high calorific value

300 g tomato sauce, e.g. tomato sauce with cream
175 g mozzarella cubes

Garlic-marinated prawns

300 g drained, large greenland prawns
8 spring onions sliced in thin rings
3 small, chopped garlic cloves
2 tsp finely grated lemon zest
2 tbsp freshly squeezed lemon juice
1½ tbsp olive oil
1 dl fresh basil
¾ tsp coarse salt
freshly ground pepper

Garnish

fresh basil

preparation

Pizza dough – the day before

1. Make the pizza dough the day before - In a bowl, dissolve the yeast in water. Add the oil, salt and 2 types of flour (reserve some of the flour for later). Beat all the ingredients for the dough with a large spoon. Let the dough rise covered, in the refrigerator for at least 8 hours – ideally for 24 hours.

2. Fill a chimney starter with briquettes and light it. Arrange the hot briquettes around the edge of the (circular) barbecue. Then place the pizza stone on the barbecue grate. Cover the barbecue and let it heat up for 10-15 min. until the stone is very hot.

3. Tip the dough out onto a floured surface and knead thoroughly. Add the rest of the flour as needed. Roll the dough out into 2 round pizzas (approx. 35 cm in diameter). Place them on baking parchment cut to the exact size of the pizzas.

4. Spread tomato sauce on the 2 bases. Sprinkle the cheese on top, in little flat piles, if you prefer. Bake one pizza at a time on the hot stone – approx. 6 min. – until the crust is golden and crispy.

Garlic-marinated prawns

5. Meanwhile, combine the drained prawns with the rest of the ingredients, cover and refrigerate for about 15 min. Season to taste.

6. Sprinkle the garlic-marinated prawns over the pizzas, garnish with basil and serve immediately.

Tips & tricks

You can bake the pizzas in the oven. Place 2 baking sheets in the oven and pre-heat to approx. 250°C – fan setting. Place the pizza bases on 2 pieces of baking parchment. Slide them onto the hot baking sheets and pre-bake on the top and bottom racks for approx. 10 min., or until golden. Remove from the oven and spread them with tomato and cheese. Continuing baking the pizzas for 6-8 min. until the cheese is golden and the crusts are crispy.