Gourmet salmon and prawn pizza

Food blogger Kirosha Kamal is whipping up something extra special in the kitchen this week – a gourmet salmon and prawn pizza you won’t find on the menu at your local fast-food eatery.

“I made this last week because it’s one of hubby’s favourite [dishes] and he requested it with the cutest smile. However, I was short on time, so I cheated by using a ready-made pizza/base from Woolies which I sometimes use when I don’t have time to make my own base. I’m a huge fan of their stone-baked Margherita pizza which I treat as a base, so I actually don’t make/add any base sauce or cheese because this has everything I need,” she says.

Kirosha says the readymade pizza base is a tad smaller than others, but the light and crispy dough more than makes up for it.

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Here’s how to make her gourmet pizza:

You will need:

• 1 pizza base of your choice (I used frozen Woolies stone-baked Margherita pizza. Not to get confused with the pizzas in their fridge, this is stored in the freezer section).
• A dozen fresh prawns, de-shelled and cleaned.
• 50g Norwegian salmon/smoked trout ribbons.
• 4 tablespoons of cream cheese. For a lighter version I sometimes use plain, organic yoghurt. You can even mix the two together and it makes a lovely dressing for the pizza.
• Half a red onion cut in rings.
• 3 tablespoons of butter.
• About 2 tablespoons of lemon juice.
• 1 teaspoon of finely chopped coriander/parsley.
• 1 tablespoon of fresh garlic crushed or finely chopped.
• Spring onion finely chopped for garnish.
• Salt and pepper

*I made one pizza but if you’re making two or more, just double the ingredients.

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Method:

1. Start by preheating your oven to 180 degrees. After 10 minutes or so, place your pizza base on a baking tray (I just use a ratty old pot lid) and pop into the oven. The base I use takes about 8 minutes to cook/crisp up.
2. In the meantime, on your stove, in a frying pan, add your butter, prawns, lemon juice, parsley, garlic and a little salt and pepper (taste as you go on). Fresh prawns take under 5 minutes to cook. It’s ready when they turn from translucent to pink/white. Set aside when done but be sure to eat one first (for quality control of course!)
3. Check on your base, when crispy and golden and the cheese is bubbling, remove from the oven and place on a cutting board.
4. By now the smell of pizza is going to make your family hungry so let’s add the finishing touches so that they can tuck in.
5. Start by assembling your prawns on the pizza, then the salmon ribbons – when I have time I make them into roses, otherwise I just tear and arrange for that “rustic” look. Next place your red onion rings, then sprinkle the spring onion on top. Now drizzle the cream cheese/plain yoghurt all over the pizza and add a few cracks of the black pepper on top, if you prefer. The last thing I do, and this is totally optional, is that I add a drizzling of the leftover juices from the pan I cooked the prawns in. The garlic lemon butter sauce takes this pizza to another level, so I never waste it.
6. Ok, we are now done! Slice and savour every bite! You can thank me later.

Follow Kirosha’s Kitchen for more delicious recipes.

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