Garlic prawn and nduja pizza with stracciatella

Stracciatella has three culinary meanings in Italy, a creamy gelato flavour made with fine flakes or ribbons of chocolate mixed in, an egg-drop soup made with beaten eggs whisked into the broth and finally stracciatella as a cheese. Often used as a filling for burrata, stracciatella is a delicate, creamy, stringy cheese, giving this pizza a luscious topping.

Credit: Jiwon Kim

• serves

  6

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Mid

Ingredients

• 300 g prawns, peeled
• 2 tbsp olive oil
• 4 garlic cloves, finely chopped
• 1 tsp red pepper flakes
• 150 g Nduja (spicy spreadable salami)
• 300 g shredded mozzarella cheese
• wedge of parmesan
• 200 g stracciatella (or buffalo mozzarella)
• basil leaves, to serve
• salt and black pepper

For the pizza dough

(Makes two 304 g balls for 40 cm pizza)

• 1 ½ cups (355 g) cool water
• ½ tsp active dry yeast
• 2 tsp sugar
• 1 tbsp extra virgin olive oil
• 3 ½ cups (500 g) plain flour
• 1 tbsp + ½ tsp fine sea salt

For the pizza sauce 

• 790 g can finely chopped tomatoes
• 1 tbsp extra virgin olive oil, to taste
• 1 ½ tsp table salt

Resting time: 30 minutes

Chilling time: 24 hours

Instructions

1. To make the pizza dough, combine the water, yeast and sugar in a stand mixer bowl and whisk well to combine. Stir through the olive oil. Place the stand mixer bowl into the stand mixer with the dough hook fitted and while mixing, gradually add the plain flour, mixing to form a smooth dough. Remove the bowl, cover with plastic wrap or a damp tea towel and allow to rest for 30 minutes. Place the dough on a clean work surface and knead the salt into the dough until smooth. Use wet hands to fold the dough over, then refrigerate, covered for 24 hours. When ready to cook, divide the pizza dough into two balls. Preheat your oven or pizza oven to the maximum temperature (240°C).

2. To make the pizza sauce, heat the tomatoes and oil in a medium saucepan over medium heat. Cook for 10 minutes, or until thickened. Stir through the salt and blend using a stick blender. Remove from the heat and allow to cool completely.

3. In a medium bowl, combine the prawns, oil, garlic, red pepper flakes and mix well to combine. Refrigerate until needed.

4. To make the pizza bases, press the dough ball with your fingers and start working from the middle to push the gas to the outside forming the crust. Place the pizza base onto your pizza peel (or baking tray).

5. Spoon the pizza sauce evenly over the bases, then top with mozzarella cheese, marinated prawns and dollops of nduja. Transfer the bases to a pre-heated pizza stone or baking tray and bake until golden-brown and the edges are blistered.

6. To serve, grate over as much Parmesan cheese as you like over the pizzas, then spoon over stracciatella, sprinkle with basil leaves and a pinch of salt and freshly ground black pepper.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.