for 4 people

Dough

500 g	white flour
2 tsp	salt
½ cube	yeast (approx. 20 g), crumbled
3 ½ dl	water
2 tbsp	olive oil

Topping

1 tin	chopped tomatoes (approx. 400 g)
2 tbsp	olive oil
¼ tsp	salt
a little	pepper

Shrimp

1 tbsp	olive oil
400 g	peeled, raw jumbo prawns (organic)
2	garlic cloves, finely chopped
½ tsp	salt

To serve

1	burrata, torn into pieces
200 g	cherry tomatoes, quartered
30 g	rocket

How it's done

Dough

Mix the flour, salt and yeast in a bowl. Add the water and oil, mix and knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

To shape

Halve the dough, shape into two balls on a lightly floured surface, cover and leave to rise again for approx. 1 hr.

Topping

Place a baking tray in the cold oven, preheat the oven to 240 °C. Flatten the dough a little by hand. On a lightly floured surface, stretch the dough into a circle (approx. 28 cm in diameter), place each on a sheet of baking paper. Arrange half of the tomatoes on the dough bases, drizzle with oil, season.

To bake

Carefully slide one pizza (incl. baking paper) onto the hot baking tray. Bake for approx. 20 mins. on the bottom shelf of the preheated oven. Remove.

Shrimp

Heat the oil in a non-stick frying pan. Add the prawns, fry for approx. 1 min. on each side. Add the garlic, continue frying for about 1 min., then season with salt. Spread half of the shrimps on top of the pizza.

To serve

Top with half of the burrata, tomatoes and rocket. Bake the second pizza in the same way.

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