Ingredients

• 200g pizza dough
• ¼ cup pizza sauce
• ¼ cup shredded mozzarella
• 7 peeled small green prawns
• 70g capocollo, finely sliced
• 70g ricotta, crumbled
• 1 bunch parsley leaves
• ½ bunch thyme
• ½ bunch mint
• 1 tsp capers
• finely grated zest and juice of 2 lemons
• ½ cup extra virgin olive oil
• sea salt flakes and ground black pepper
• basil leaves, to garnish

Method

1. Preheat oven to 240°C, and set a pizza stone on the middle shelf. Roll out the dough to a 30cm disc, then cover with pizza sauce, mozzarella, prawns, capocollo and ricotta. Slide onto the pizza stone and bake for 8-10 minutes, until lightly blackened on the edges.
2. Meanwhile, combine the parsley, thyme, mint, capers, zest, juice and extra virgin olive oil in a blender and purée until smooth. Season with salt and pepper. Drizzle over the pizza with basil leaves to garnish.

NOTE: The recipe makes enough salsa verde for 4-8 pizzas as an individual amount is too small for a blender.

Original recipe created for Papandrea Fine Foods by Ed Halmagyi & the team at Roughcut Studio Australia