Prawn Toast Pizza
Prawn Toast Pizza
Ingredients
For the Dried Spring Onion (for dough)
- 1 bunch spring onions, greens only, finely diced
For the Pizza Dough
- 775 g flour
- 520 g water
- 80 g starter
- 20 g salt
- 15 g sesame oil
- 1 tablespoon garlic powder
- 2 tablespoons sesame seeds
- 1 batch dried spring onion, from above
- as needed semolina, for dusting
For the Prawn Toast Mixture
- 200 g raw prawns
- 1 clove garlic, small
- 5 g ginger
- 10 g spring onion, greens only
- 5 g light soy sauce
- 3 g sesame oil
- 10 g cornstarch
- 10 g toasted sesame seeds
- 1 pinch white pepper
- 1 pinch sugar
For the Dipping Sauce
- 30 g thick soy sauce
- 15 g rice vinegar
- 3 g sesame oil
- 2 g sugar
- 5 g chilli oil, optional
- 1 teaspoon garlic, grated
- 1 teaspoon ginger, grated
For Pizza Assembly
- as needed mozzarella, pieces
- as needed Parmesan cheese, for grating
- as needed spring onion, fresh, for topping
- as needed olive oil
- as needed Kewpie mayo
Instructions
- 1
Finely dice the greens of 1 bunch of spring onions. Spread them out on a baking sheet and dehydrate in an oven at 140°C for 15 minutes. Set aside to cool.
⏱️ 20 min•🌡️ 140
- 2
In a stand mixer, combine 775 g flour, 520 g water, and 80 g starter. Mix on medium speed for 5-10 minutes until the dough is elastic.
⏱️ 10 min
- 3
Add 20 g salt to the dough and continue mixing until the salt is fully dissolved.
⏱️ 3 min
- 4
Slowly stream in 15 g sesame oil while the mixer is running. Continue mixing until the oil is fully emulsified into the dough.
⏱️ 5 min
- 5
Add 1 tablespoon garlic powder, 2 tablespoons sesame seeds, and the prepared dried spring onion to the dough. Mix until all ingredients are well incorporated.
⏱️ 5 min
- 6
Cover the dough and let it rest at room temperature for 3 hours.
⏱️ 180 min
- 7
Divide the dough into 4-6 equal balls, depending on desired pizza size. Shape them smoothly and place them in individual containers or on a floured surface, covered.
⏱️ 10 min
- 8
Allow the dough balls to rest at room temperature for an additional 3 hours. They should increase in size and begin to form small bubbles.
⏱️ 180 min
- 9
Transfer the dough balls to the refrigerator and let them cold proof overnight (or for at least 8 hours). They can be stored in the fridge for 3-4 days.
⏱️ 480 min
- 10
When ready to make pizza, remove a dough ball from the fridge and let it sit at room temperature for 30 minutes to loosen up.
⏱️ 30 min
- 11
While the dough rests, prepare the prawn toast mixture. In a food processor, combine 200 g raw prawns, 1 small garlic clove, 5 g ginger, 10 g spring onion (greens only), 5 g light soy sauce, 3 g sesame oil, 10 g cornstarch, 10 g toasted sesame seeds, a pinch of white pepper, and a pinch of sugar. Blend until a smooth paste forms.
⏱️ 10 min
- 12
Prepare the dipping sauce: In a small bowl, combine 30 g thick soy sauce, 15 g rice vinegar, 3 g sesame oil, 2 g sugar, 5 g optional chilli oil, 1 teaspoon grated garlic, and 1 teaspoon grated ginger. Mix well and set aside.
⏱️ 5 min
- 13
Preheat your pizza oven (e.g., Gozney oven) to its highest temperature.
⏱️ 10 min
- 14
Lightly dust your work surface and pizza peel with semolina (or sesame seeds if you are comfortable with them burning quickly). Gently stretch and shape one dough ball into a pizza base.
⏱️ 2 min
- 15
Spread a thin layer of the prawn toast mixture evenly over the pizza base, leaving a small border for the crust. This thin layer helps prevent a soggy pizza.
⏱️ 2 min
- 16
Arrange mozzarella pieces over the prawn mixture, grate Parmesan cheese generously, drizzle with olive oil, and sprinkle with fresh spring onion.
⏱️ 2 min
- 17
Carefully transfer the pizza to the preheated pizza oven and cook for approximately 90 seconds, or until the crust is golden and the toppings are bubbly and cooked through.
⏱️ 2 min
- 18
Remove the cooked pizza from the oven. Drizzle Kewpie mayo in a spiral pattern, add more fresh spring onion, and spoon some of the prepared dipping sauce over the top.
⏱️ 1 min
- 19
Slice the pizza and serve immediately with extra dipping sauce on the side.
⏱️ 1 min
Kitchen Tools
Prawn Toast Pizza
For the Dried Spring Onion (for dough)
- 1 bunch spring onions, greens only, finely diced
For the Pizza Dough
- 775 g flour
- 520 g water
- 80 g starter
- 20 g salt
- 15 g sesame oil
- 1 tablespoon garlic powder
- 2 tablespoons sesame seeds
- 1 batch dried spring onion, from above
- as needed semolina, for dusting
For the Prawn Toast Mixture
- 200 g raw prawns
- 1 clove garlic, small
- 5 g ginger
- 10 g spring onion, greens only
- 5 g light soy sauce
- 3 g sesame oil
- 10 g cornstarch
- 10 g toasted sesame seeds
- 1 pinch white pepper
- 1 pinch sugar
For the Dipping Sauce
- 30 g thick soy sauce
- 15 g rice vinegar
- 3 g sesame oil
- 2 g sugar
- 5 g chilli oil, optional
- 1 teaspoon garlic, grated
- 1 teaspoon ginger, grated
For Pizza Assembly
- as needed mozzarella, pieces
- as needed Parmesan cheese, for grating
- as needed spring onion, fresh, for topping
- as needed olive oil
- as needed Kewpie mayo
Instructions
- 1
Finely dice the greens of 1 bunch of spring onions. Spread them out on a baking sheet and dehydrate in an oven at 140°C for 15 minutes. Set aside to cool.
⏱️ 20 min•🌡️ 140 - 2
In a stand mixer, combine 775 g flour, 520 g water, and 80 g starter. Mix on medium speed for 5-10 minutes until the dough is elastic.
⏱️ 10 min - 3
Add 20 g salt to the dough and continue mixing until the salt is fully dissolved.
⏱️ 3 min - 4
Slowly stream in 15 g sesame oil while the mixer is running. Continue mixing until the oil is fully emulsified into the dough.
⏱️ 5 min - 5
Add 1 tablespoon garlic powder, 2 tablespoons sesame seeds, and the prepared dried spring onion to the dough. Mix until all ingredients are well incorporated.
⏱️ 5 min - 6
Cover the dough and let it rest at room temperature for 3 hours.
⏱️ 180 min - 7
Divide the dough into 4-6 equal balls, depending on desired pizza size. Shape them smoothly and place them in individual containers or on a floured surface, covered.
⏱️ 10 min - 8
Allow the dough balls to rest at room temperature for an additional 3 hours. They should increase in size and begin to form small bubbles.
⏱️ 180 min - 9
Transfer the dough balls to the refrigerator and let them cold proof overnight (or for at least 8 hours). They can be stored in the fridge for 3-4 days.
⏱️ 480 min - 10
When ready to make pizza, remove a dough ball from the fridge and let it sit at room temperature for 30 minutes to loosen up.
⏱️ 30 min - 11
While the dough rests, prepare the prawn toast mixture. In a food processor, combine 200 g raw prawns, 1 small garlic clove, 5 g ginger, 10 g spring onion (greens only), 5 g light soy sauce, 3 g sesame oil, 10 g cornstarch, 10 g toasted sesame seeds, a pinch of white pepper, and a pinch of sugar. Blend until a smooth paste forms.
⏱️ 10 min - 12
Prepare the dipping sauce: In a small bowl, combine 30 g thick soy sauce, 15 g rice vinegar, 3 g sesame oil, 2 g sugar, 5 g optional chilli oil, 1 teaspoon grated garlic, and 1 teaspoon grated ginger. Mix well and set aside.
⏱️ 5 min - 13
Preheat your pizza oven (e.g., Gozney oven) to its highest temperature.
⏱️ 10 min - 14
Lightly dust your work surface and pizza peel with semolina (or sesame seeds if you are comfortable with them burning quickly). Gently stretch and shape one dough ball into a pizza base.
⏱️ 2 min - 15
Spread a thin layer of the prawn toast mixture evenly over the pizza base, leaving a small border for the crust. This thin layer helps prevent a soggy pizza.
⏱️ 2 min - 16
Arrange mozzarella pieces over the prawn mixture, grate Parmesan cheese generously, drizzle with olive oil, and sprinkle with fresh spring onion.
⏱️ 2 min - 17
Carefully transfer the pizza to the preheated pizza oven and cook for approximately 90 seconds, or until the crust is golden and the toppings are bubbly and cooked through.
⏱️ 2 min - 18
Remove the cooked pizza from the oven. Drizzle Kewpie mayo in a spiral pattern, add more fresh spring onion, and spoon some of the prepared dipping sauce over the top.
⏱️ 1 min - 19
Slice the pizza and serve immediately with extra dipping sauce on the side.
⏱️ 1 min