Since discovering the beautiful, creamy and freshest mozzarella from Puglia cheese, and then tearing it up into chunks and soaking it in cream before using it, its the only way I like to make the base of my home made pizza’s. You could also just buy Burrata, which is much the same thing but a bit more expensive.
I really love the Woolies ready made pizza bases both from a convenience and taste perspective. Its really only worthwhile making your own if you are making a lot #pizzaparty.
What you need to make these:
- pizza bases either ready made or you could try the Jamie Oliver pizza dough recipe I have on this blog.
- tomato puree (enough to cover each base) – I use tin or jarred
- 250gm mozzarella ball (either buffalo mozzarella or the Puglia cows milk mozzarella) 1 ball can be divided to make 2 medium pizzas (or 1 very indulgent one)
- cream to cover the ball and soak (about 125ml) – soak before for a min of an hour or overnight (the left over cream can then be used in another dish)
- zucchini, sliced thinly with a potato peeler and then shredded (about 3 small per pizza)
- 6 – 8 prawns per pizza ( I used whole prawns which I cut of the head and tail and de-vein)
- 1 clove of garlic and a small green chilli per pizza
- olive oil (I used basil infused)
- juice from half a lemon
How to make these:
- pre heat your oven to 200 degrees (for the ready made bases)
- spread a thin layer of the tomato puree over the base
- shave the zucchini with a potato peeler and then cut into thin strips. Place in a bowl and toss with a bit of olive oil (I love the Verlaque basil infused olive oil) and a squeeze of lemon juice, salt and pepper
- in another bowl, mix the praws with the garlic, chilli, a squeeze of lemon juice and olive oil and heat a pan
- very quickly fry the prawns in the pan with the sauce just until they take on colour but not cooked through
- break up the pre soaked mozzarella into chunks and arrange over the pizza with the zucchini ribbons and the prawns which are covered in the chilli garlic basting
- bake for 8 – 10 minutes until the crust turns golden and the mozzarella has melted
- drizzle over a bit more olive oil when it come out the oven and scatter over fresh basil or a few sprigs of thyme
I love a crunchy pizza with meltingly hot mozzarella and then a few toppings that are packed with flavour. I may even prefer this version to the one I made with bacon.