Description
If you’re looking for a pizza that combines bold, smoky flavors with a fresh, zesty finish, this smoky barbecue prawn pizza with salsa verde is a must-try. The sweet and savory barbecue sauce pairs beautifully with juicy prawns, while the salsa verde adds a vibrant, herbaceous punch that elevates every bite. Perfect for summer gatherings, backyard parties, or even a weeknight treat, this pizza brings together smoky, tangy, and fresh flavors in one irresistible dish.
Ingredients
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1 pizza dough (homemade or store-bought, about 12-inch)
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1 cup barbecue sauce (smoky-style preferred)
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1 ½ cups mozzarella cheese, shredded
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12–15 large prawns, peeled and deveined
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1 tablespoon olive oil
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1 teaspoon smoked paprika
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½ teaspoon garlic powder
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Salt and black pepper, to taste
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½ red onion, thinly sliced
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½ red bell pepper, thinly sliced
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Fresh coriander leaves, for garnish
For Salsa Verde:
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1 cup fresh parsley leaves
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½ cup fresh coriander leaves
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2 garlic cloves
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1 tablespoon capers
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2 anchovy fillets (optional)
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½ cup olive oil
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2 tablespoons red wine vinegar
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Salt and pepper, to taste
Instructions
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Preheat oven to 475°F (245°C). Place a pizza stone or baking sheet inside to heat.
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In a bowl, toss prawns with olive oil, smoked paprika, garlic powder, salt, and pepper. Set aside.
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Prepare the salsa verde by blending parsley, coriander, garlic, capers, anchovies (if using), olive oil, vinegar, salt, and pepper until smooth. Set aside.
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Roll out the pizza dough on a floured surface to a 12-inch round. Transfer onto parchment paper.
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Spread barbecue sauce evenly over the dough, then sprinkle with half the mozzarella cheese.
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Arrange prawns, red onion, and bell pepper on top. Sprinkle with the remaining mozzarella cheese.
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Slide the pizza onto the hot stone or baking sheet and bake for 12–15 minutes until the crust is golden, the cheese has melted, and the prawns are cooked through.
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Remove from oven, drizzle generously with salsa verde, garnish with fresh coriander, slice, and serve hot.
- Prep Time: 20 minutes
- Cook Time: 15 minutes