This gourmet pizza is super easy to make thanks to a little trick that will save you some time in the kitchen…
Food blogger Kirosha Kamal is whipping up something extra special in the kitchen this week – a gourmet salmon and prawn pizza you won’t find on the menu at your local fast-food eatery.
“I made this last week because it’s one of hubby’s favourite [dishes] and he requested it with the cutest smile. However, I was short on time, so I cheated by using a ready-made pizza/base from Woolies which I sometimes use when I don’t have time to make my own base. I’m a huge fan of their stone-baked Margherita pizza which I treat as a base, so I actually don’t make/add any base sauce or cheese because this has everything I need,” she says.
Kirosha says the readymade pizza base is a tad smaller than others, but the light and crispy dough more than makes up for it.
Here’s how to make her gourmet pizza:
You will need:
- 1 pizza base of your choice (I used frozen Woolies stone-baked Margherita pizza. Not to get confused with the pizzas in their fridge, this is stored in the freezer section).
- A dozen fresh prawns, de-shelled and cleaned.
- 50g Norwegian salmon/smoked trout ribbons.
- 4 tablespoons of cream cheese. For a lighter version I sometimes use plain, organic yoghurt. You can even mix the two together and it makes a lovely dressing for the pizza.
- Half a red onion cut in rings.
- 3 tablespoons of butter.
- About 2 tablespoons of lemon juice.
- 1 teaspoon of finely chopped coriander/parsley.
- 1 tablespoon of fresh garlic crushed or finely chopped.
- Spring onion finely chopped for garnish.
- Salt and pepper
*I made one pizza but if you’re making two or more, just double the ingredients.
- Start by preheating your oven to 180 degrees. After 10 minutes or so, place your pizza base on a baking tray (I just use a ratty old pot lid) and pop into the oven. The base I use takes about 8 minutes to cook/crisp up.
- In the meantime, on your stove, in a frying pan, add your butter, prawns, lemon juice, parsley, garlic and a little salt and pepper (taste as you go on). Fresh prawns take under 5 minutes to cook. It’s ready when they turn from translucent to pink/white. Set aside when done but be sure to eat one first (for quality control of course!)
- Check on your base, when crispy and golden and the cheese is bubbling, remove from the oven and place on a cutting board.
- By now the smell of pizza is going to make your family hungry so let’s add the finishing touches so that they can tuck in.
- Start by assembling your prawns on the pizza, then the salmon ribbons – when I have time I make them into roses, otherwise I just tear and arrange for that “rustic” look. Next place your red onion rings, then sprinkle the spring onion on top. Now drizzle the cream cheese/plain yoghurt all over the pizza and add a few cracks of the black pepper on top, if you prefer. The last thing I do, and this is totally optional, is that I add a drizzling of the leftover juices from the pan I cooked the prawns in. The garlic lemon butter sauce takes this pizza to another level, so I never waste it.
- Ok, we are now done! Slice and savour every bite! You can thank me later.
Follow Kirosha’s Kitchen for more delicious recipes.