Breville Test Kitchen

Prawn and Chorizo Pizza

Name: Prawn and Chorizo Pizza
Cook time: 1800 s
Total time: 10800 s
Yield: Makes 2
Ingredients: 2 cups (300 g) bread flour; 2 tsp instant dried yeast; 2 tsp sugar; 1½ tsp coarse salt; 200 ml cold water; 2 tbsp olive oil; Semolina - to sprinkle; 2 cloves garlic - peeled; ¼ tsp dried chilli flakes - plus extra for serving; 1 tbsp olive oil; 225 g small uncooked peeled prawns; 1 small green capsicum - halved and seeds removed; ¼ red onion - peeled; 100 g Spanish-style chorizo sausage; 300 g mozzarella cheese; ¾ cup (180 ml) pizza sauce; 4 basil leaves - torn

With a blade for every function, the Breville Food Processor sails you through the perfect pizza. Easy dough, diced capsicum and effortlessly sliced onion, chorizo and shredded cheese, means you just proof n’ stretch before a quick blast in the Pizzaiolo.

3 hrs total time

30 mins active time

Easy

Makes 2

Ingredients

Measurements:

For the pizza dough

2 cups (300 g) bread flour
2 tsp instant dried yeast
2 tsp sugar
1½ tsp coarse salt
200 ml cold water
2 tbsp olive oil
Semolina
to sprinkle

For the topping

2 cloves garlic
peeled
¼ tsp dried chilli flakes
plus extra for serving
1 tbsp olive oil
225 g small uncooked peeled prawns
1 small green capsicum
halved and seeds removed
¼ red onion
peeled
100 g Spanish-style chorizo sausage
300 g mozzarella cheese
¾ cup (180 ml) pizza sauce
4 basil leaves
torn

Instructions

1To make the pizza dough, assemble the processor with the grey spindle and blue dough blade in the bowl. Add the flour, yeast, sugar and salt and process. Add the water and oil and process for 1 minute, or until the dough is elastic.
Tip: Don’t overprocess, to avoid the dough overheating.
2Place the dough on a lightly floured bench top, bring together and roll into a smooth ball. Transfer to a bowl and cover with plastic wrap. Stand in a warm place to proof for 1 hour, or until doubled in size.
3Divide the dough in half and roll into 2 balls. Lightly sprinkle a tray with semolina and place the balls on the tray, leaving space between them to rise. Cover with plastic wrap and proof in a warm place for 1 hour, or in the refrigerator overnight.
Tip: If refrigerating overnight, allow the dough to come to room temperature, for about 1 hour before using.
4Assemble the processor with the grey spindle and green S-blade in the bowl. Add the garlic and process until finely chopped. Add the chilli flakes and olive oil and process. Place the prawns and garlic mixture in a bowl and stir to combine. Cover and refrigerate until required.
Tip: Prawns can be marinated overnight.
5To preheat the pizzaiolo, select the Wood Fired setting, turn the Darkness dial to darker and set the Timer to 3 minutes. Meanwhile, continue to the next step.
6Assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice the capsicum. Remove and set aside.
Tip: Use the red dicing cleaner to push through any capsicum caught in the dicing grid.
7Assemble the processor with the grey spindle and orange adjustable slicer set on 1 in the bowl and slice the onion. Remove and set aside.
8Adjust the variable slicer to 3 and slice the chorizo. Remove and set aside.
Tip: If using a soft chorizo, partially freeze for approximately 1 hour to firm up.
9Replace the slicer with the yellow reversable shredder, with the coarse side up in the bowl and shred the mozzarella. Remove and set aside.
10Once preheated, stretch one of the dough balls into a 26cm round. Place on the pizza peel that has been sprinkled with semolina. Spread with half the pizza sauce, leaving a small border. Top with a quarter of the mozzarella, half the prawns, chorizo, capsicum, onion and basil. Finishing with a quarter of the mozzarella.
11Cook the pizza for 3 minutes, or until golden brown. Repeat to make the second pizza.
12Sprinkle with chilli flakes, slice and serve.