Prawn Pizza with Pineapple and Pesto

Make the pizza dough following our Homemade Pizza Dough recipe. Preheat the Slice Master to 275°C.

To make the pesto:

Using a large mortar and pestle or our Prep Master Mini Mini Food Processor, mash the garlic, salt, and red chilli flakes into a coarse paste. Add 30g of the basil and pound until it is coarsely chopped. Add the remaining 10g basil and pound until a coarse puree forms. Add the pine nuts and pound just to break them up. Add the cheese and oil and mash until the nuts are coarsely ground and the mixture is well blended. You'll need about 250ml of pesto for the pizzas.

To make the pizzas:

In a medium bowl, toss the prawns, chilli, and oil to coat. Stretch 1 dough ball out to about a 28 x 24 cm oval and lay the dough over the stone (the dough does not have to be a perfect oval). Spread about 4 tablespoons of the pesto evenly over the dough. Arrange one-fourth of the prawn and chilli mixture, pineapple, and mozzarella evenly over the pizza.

Slide the pizza peel under the pizza and transfer to the pizza stone already heated in the oven and bake the pizza for about 10 minutes, or until the crust is crisp and golden brown. Once cooked, use the pizza peel to remove the pizza from the oven. Cool for 5 minutes. Sprinkle one-fourth of the basil leaves over. Using the pizza cutter that comes with the pizza stone, cut the pizza into wedges and serve. Repeat to make 3 more pizzas. Let's see if you can make them as quickly as they can eat them!