Spicy prawn pizzas

Ingredients

• 250 g pack bread mix white
• 2 tbsp olive oil extra-virgin plus a bit extra
• 150 ml warm water 
• 200 g plum tomatoes chopped canned
• 1 tbsp tomato purée 
• 1  garlic clove crushed
• 1 pinch sugar (caster or granulated)
• 3 tbsp mascarpone cheese 
• 20 g parmesan finely grated
• 10  cherry tomatoes halved
• 12 large prawns raw frozen dry deveined fine ( and defrosted is ) (see tip, below)
• 2  rosemary sprigs roughly chopped
• 1 pinch chilli flakes generous
• 1 handful olives green pitted halved (or use capers)
• 1 small drizzle olive oil extra-virgin

Equipment

• bowl
• baking sheet
• oven

Directions

1. Make the dough the day before.
2. Put the bread mix in a large bowl.
3. Combine the oil with the warm water in a jug, then tip onto the mix. Stir to a soft dough and set aside for 5 mins.
4. Flour the work surface and your hands well, then knead the dough for 5 mins until springy and smooth. Squish some oil around in a large food bag, then pop in the dough and tie the top, leaving the dough room to grow. Leave to rise in the fridge.
5. To make the sauce, simply stir the ingredients together. When ready to cook, heat the oven as high as it will go. Dust a large baking sheet and the work surface with a little flour. Split the dough into 2 equal pieces. (Do not knead it or it will become too springy.)
6. Roll the dough into large slipper shapes, about 30cm long. Lift onto the baking sheet.
7. Spread the sauce over the pizzas, then scatter with small dollops of mascarpone, the Parmesan, cherry tomatoes, prawns, rosemary, chilli flakes, olives and plenty of seasoning.
8. Drizzle with a little oil.
9. Bake the pizzas for 10-13 mins until the base is crisp and golden, the prawns cooked through and the cheese bubbling.
10. Transfer to a board and serve straight away.