Prawn Toast Pizza
Prawn Toast Pizza
Ingredients
For the Dried Spring Onion
- 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
- all dried spring onion, from above
- as needed semolina, for dusting
For the Prawn Toast Mixture
- 200 g raw prawns
- 1 small clove garlic
- 5 g ginger
- 10 g spring onion, green 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 clove, grated
- 1 teaspoon ginger, grated
For Assembly and Topping
- as needed mozzarella
- as needed Parmesan cheese
- as needed spring onion, fresh, chopped
- as needed olive oil
- as needed Kewpie mayonnaise
Instructions
- 1
Preheat your oven to 140°C. Finely dice the greens of 1 bunch of spring onions and spread them on a baking sheet. Dehydrate in the oven for 15 minutes. Set aside to cool.
⏱️ 15 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 becomes 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, continuing to mix until the oil is fully emulsified into the dough.
⏱️ 5 min
- 5
Add 1 tablespoon garlic powder, 2 tablespoons sesame seeds, and the dried spring onion from Step 1 to the dough. Mix until all ingredients are well incorporated.
⏱️ 3 min
- 6
Cover the dough and let it rest at room temperature for three hours.
- 7
Divide the dough into 4-6 equal balls, depending on your desired pizza size. Cover and let the dough balls rest at room temperature for another three hours, until they increase in size and form small bubbles.
- 8
Transfer the dough balls to the refrigerator and let them cold ferment overnight (or for 3-4 days).
- 9
On the day of cooking, remove the dough balls from the refrigerator and let them sit at room temperature for 30 minutes to loosen up.
- 10
While the dough rests, prepare the prawn toast mixture. In a food processor, combine 200 g raw prawns, 1 small clove garlic, 5 g ginger, 10 g green spring onion, 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
- 11
Prepare the dipping sauce. In a small bowl, whisk together 30 g thick soy sauce, 15 g rice vinegar, 3 g sesame oil, 2 g sugar, 5 g chilli oil (if using), 1 teaspoon grated garlic, and 1 teaspoon grated ginger.
⏱️ 5 min
- 12
Preheat your pizza oven or a conventional oven with a pizza stone to its highest setting (typically 250-300°C or 480-575°F).
⏱️ 15 min•🌡️ 250
- 13
Lightly dust your work surface and pizza peel with semolina (or sesame seeds, if comfortable with their quick burning). Gently stretch or roll out one dough ball into your desired pizza shape.
⏱️ 2 min
- 14
Spread a thin layer of the prawn toast mixture evenly over the pizza dough. Top with mozzarella pieces, grated Parmesan cheese, and a sprinkle of fresh chopped spring onion. Drizzle lightly with olive oil.
⏱️ 3 min
- 15
Carefully transfer the pizza to the preheated pizza oven or stone. Cook for approximately 90 seconds, or until the crust is golden and the prawn mixture is cooked through.
⏱️ 2 min
- 16
Remove the pizza from the oven. Drizzle with Kewpie mayonnaise, a final sprinkle of fresh spring onion, and a generous amount of the prepared dipping sauce.
⏱️ 2 min
- 17
Slice and serve immediately. Repeat for remaining dough balls and prawn mixture.
⏱️ 1 min
Kitchen Tools
Prawn Toast Pizza
For the Dried Spring Onion
- 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
- all dried spring onion, from above
- as needed semolina, for dusting
For the Prawn Toast Mixture
- 200 g raw prawns
- 1 small clove garlic
- 5 g ginger
- 10 g spring onion, green 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 clove, grated
- 1 teaspoon ginger, grated
For Assembly and Topping
- as needed mozzarella
- as needed Parmesan cheese
- as needed spring onion, fresh, chopped
- as needed olive oil
- as needed Kewpie mayonnaise
Instructions
- 1
Preheat your oven to 140°C. Finely dice the greens of 1 bunch of spring onions and spread them on a baking sheet. Dehydrate in the oven for 15 minutes. Set aside to cool.
⏱️ 15 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 becomes 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, continuing to mix until the oil is fully emulsified into the dough.
⏱️ 5 min - 5
Add 1 tablespoon garlic powder, 2 tablespoons sesame seeds, and the dried spring onion from Step 1 to the dough. Mix until all ingredients are well incorporated.
⏱️ 3 min - 6
Cover the dough and let it rest at room temperature for three hours.
- 7
Divide the dough into 4-6 equal balls, depending on your desired pizza size. Cover and let the dough balls rest at room temperature for another three hours, until they increase in size and form small bubbles.
- 8
Transfer the dough balls to the refrigerator and let them cold ferment overnight (or for 3-4 days).
- 9
On the day of cooking, remove the dough balls from the refrigerator and let them sit at room temperature for 30 minutes to loosen up.
- 10
While the dough rests, prepare the prawn toast mixture. In a food processor, combine 200 g raw prawns, 1 small clove garlic, 5 g ginger, 10 g green spring onion, 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 - 11
Prepare the dipping sauce. In a small bowl, whisk together 30 g thick soy sauce, 15 g rice vinegar, 3 g sesame oil, 2 g sugar, 5 g chilli oil (if using), 1 teaspoon grated garlic, and 1 teaspoon grated ginger.
⏱️ 5 min - 12
Preheat your pizza oven or a conventional oven with a pizza stone to its highest setting (typically 250-300°C or 480-575°F).
⏱️ 15 min•🌡️ 250 - 13
Lightly dust your work surface and pizza peel with semolina (or sesame seeds, if comfortable with their quick burning). Gently stretch or roll out one dough ball into your desired pizza shape.
⏱️ 2 min - 14
Spread a thin layer of the prawn toast mixture evenly over the pizza dough. Top with mozzarella pieces, grated Parmesan cheese, and a sprinkle of fresh chopped spring onion. Drizzle lightly with olive oil.
⏱️ 3 min - 15
Carefully transfer the pizza to the preheated pizza oven or stone. Cook for approximately 90 seconds, or until the crust is golden and the prawn mixture is cooked through.
⏱️ 2 min - 16
Remove the pizza from the oven. Drizzle with Kewpie mayonnaise, a final sprinkle of fresh spring onion, and a generous amount of the prepared dipping sauce.
⏱️ 2 min - 17
Slice and serve immediately. Repeat for remaining dough balls and prawn mixture.
⏱️ 1 min