Spicy prawn pizzas

• pack white bread↗250g g

  mix

• extra-virgin olive oil↗2 tbsp tbsp

  plus a bit extra

• warm water150ml ml
• plain flour↗

  for dusting

• can chopped plum tomato200g g
• tomato purée↗1 tbsp tbsp
• garlic clove↗1

  crushed

• pinch of sugar

  (caster or granulated)

• mascarpone↗3 tbsp tbsp
• (about 20g) finely grated parmesan3 tbsp tbsp
• cherry tomatoes↗10

  halved

• large raw prawns↗12

  (frozen and defrosted is fine), patted dry, deveined and butterflied (see tip, below)

• rosemary↗2

  sprigs, needles roughly chopped

• generous pinch chilli flakes
• handful pitted green olives↗

  halved (or use capers)

• small drizzle extra-virgin olive oil

Step-by-step instructions

1. 1

   Make the dough the day before. Put the bread mix in a large bowl. Combine the oil with the warm water in a jug, then tip onto the mix. Stir to a soft dough and set aside for 5 mins.

2. 2

   Flour the work surface and your hands well, then knead the dough for 5 mins until springy and smooth. Squish some oil around in a large food bag, then pop in the dough and tie the top, leaving the dough room to grow. Leave to rise in the fridge.

3. 3

   To make the sauce, simply stir the ingredients together. When ready to cook, heat the oven as high as it will go. Dust a large baking sheet and the work surface with a little flour. Split the dough into 2 equal pieces. (Do not knead it or it will become too springy.) Roll the dough into large slipper shapes, about 30cm long. Lift onto the baking sheet.

4. 4

   Spread the sauce over the pizzas, then scatter with small dollops of mascarpone, the Parmesan, cherry tomatoes, prawns, rosemary, chilli flakes, olives and plenty of seasoning. Drizzle with a little oil. Bake the pizzas for 10-13 mins until the base is crisp and golden, the prawns cooked through and the cheese bubbling. Transfer to a board and serve straight away.