Cajun shrimp pizza

• whole-wheat flour↗200g g

  plus a little extra for kneading if needed

• quick yeast↗1 tsp tsp
• pinch of salt
• rapeseed oil↗2 tsp tsp

  plus extra for greasing

• rapeseed oil↗1 tbsp tbsp

  plus extra for greasing

• celery↗2 large sticks

  finely chopped

• yellow pepper↗1

  or green pepper, seeded, diced

• canned chopped tomatoes225g g
• smoked paprika↗1 tsp tsp
• raw peeled king prawns165g g
• coriander2-3 tbsp tbsp
• Cajun spice½ - 1 tsp tsp
• arugula↗2 handfuls

  optional

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C/200 °C with convection/gas 7. Place the flour in a mixer with a dough hook or in a bowl. Add the yeast, salt, oil and 150 ml warm water, then mix well until a soft dough forms. Knead in the kitchen mixer for about 5 min, or if kneading by hand, turn it out onto a work surface and knead for about 10 min. The dough is sticky, but try not to add too much extra flour. Leave it in the bowl and cover with a kitchen towel while you prepare the topping. No need to let the dough rise; just let it rest while you move to the next step.

2. 2

   For the topping: heat the oil in a non‑stick pan or wok. Add the celery and pepper and sauté for 8 min, stirring often, until softened. Add the tomatoes and smoked paprika, cook for another 2 min. Set aside to cool slightly, then mix with the shrimp.

3. 3

   Lightly oil a knife, cut the dough in half and shape each piece into a 25 cm diameter circle, using lightly oiled hands on a buttered tray. Do not over‑knead the dough at first, otherwise it becomes too elastic and collapses. Spread each circle with half of the tomato‑shrimp mixture, sprinkle with cilantro and the Cajun spice. Bake for 10 min until golden. Serve with a fresh green salad.