The lovely pizza dough recipe on page 186 (of the Rugby Pantry cookbook) comes direct from my dad Roland, who runs gluten-free bakery Dovedale Bread. While they’re not gluten free, they make for mighty fine pizzas. So have a go at making the pizza bases yourself or you can use shop-bought ones. Here are three of our favourite toppings . . .
Preparation time: 30 minutes • Cooking time: 30 minutes • Serves 6
Gambretti (chilli prawns)
400g raw prawns
1 tablespoon olive oil
1 red chilli, finely chopped
3 cloves garlic, chopped
1 cup grated Parmesan
1 lemon, halved
Salt and pepper
Handful of baby rocket leaves
In a frying pan, sauté the prawns in olive oil and add the chilli and garlic, stirring until the prawns are mostly cooked through.
Spread pizza sauce on each pizza base, top with the prawns, Parmesan, and the juice from one lemon half, seasoning well, before cooking in a hot oven (about 230°C) for 12–15 minutes.
When the pizza is cooked, remove from the oven, garnish with a good handful of fresh rocket and top with the juice from the other lemon half and a drizzle of olive oil.