Little Wing serves up a tasty pizza recipe for readers to try at home

Try something a little different this weekend and swap your pepperoni topping for Portavogie prawns on this deliciously moreish Gamberi Pizza recipe.

Tuesday, 20th April 2021, 12:43 pm
Gamberi Pizza

INGREDIENTS

1 x 200g Pizza Dough Ball (see specific recipe and ingredients below)

25g Garlic Butter

Mark Reilly, Executive Chef at Little Wing Lisburn

60g Grated Mozzarella Cheese

40g (approx. 6) Cherry Tomatoes

70g Portavogie Prawns

6 leaves of Fresh Basil

10ml Chilli Oil (a drizzle to finish the pizza)

FOR THE PIZZA DOUGH

(makes 4 x 200g pizza dough balls)

800g Strong White Bread Flour

2 x 7g Dried Yeast Sachets

650ml lukewarm Water

1 tsp Salt

1 tbsp Sugar

Olive Oil (a drizzle)

PIZZA DOUGH 
METHOD:

Mix the flour and salt together in a large bowl. Add the yeast to the lukewarm water, followed by the sugar and mix well. Mix the wet and dry ingredients together and combine to form a smooth ball. If the mix is too wet, add some more flour, too dry add some more water. This can be done by hand or in a food mixer with a dough hook attachment. Cover with a damp tea towel and allow to prove for at least 6 hours. You can make your dough the night before and allow it to proof overnight in the fridge or make in the morning of the day you are making your pizza. Divide dough into 4 and shape into balls, leave to prove for another 1 hour. Any extra dough balls can be frozen to use at a later date.

FOR THE GARLIC 
BUTTER

50g Softened Salted Butter

3 Cloves of Garlic

1 tsp Fresh Parsley

GARLIC BUTTER 
METHOD:

Crush the garlic cloves with the back of a knife and chop finely. Chop the parsley up and add both to the softened butter, mix thoroughly.

FOR THE CHILLI OIL:

200ml Extra Virgin Olive Oil

1 tbsp Dried Chilli Flakes

1 tsp Salt

CHILLI OIL METHOD:

Add olive oil, dried chilli flakes and salt to a container and blitz thoroughly with a stick blender. Alternatively, you can use a normal blender or food processor.

Once all the above has been completed, it’s now time to prepare your pizza:

Step 1: Preheat your oven to its highest temperature (approx. 240 degrees) and line a baking sheet with greaseproof paper.

Step 2: Lightly dust a clean work surface with flour. Take your dough ball and flatten it with your hands. Using a rolling pin, roll your dough out to roughly 11 inches, turning the dough regularly to keep a circular shape. Slap the dough between your hands to remove any excess flour. Transfer your base to the oven tray lined with greaseproof paper.

Step 3: Using a pastry brush, spread your softened garlic butter over the base, ensuring that you leave a crust (approx. 2 cm).

Step 4: Sprinkle the grated mozzarella cheese over the base evenly, avoiding the crust.

Step 5: Cut the cherry tomatoes in half and arrange them over the pizza.

Step 6: Top the pizza with the Portavogie prawns (available from Ewings Seafood). Alternatively, you can use king prawns from the supermarket.

Step 7: Place the pizza at the very bottom of your oven. This will ensure a crisp base. Cook the pizza for 3 to 4 minutes, turn and cook for a further 3 to 4 minutes.

Step 8: Remove the pizza from the oven, top with fresh basil leaves and drizzle with your homemade chilli oil.

Little Wing Pizzeria brings authentic and delicious Naples-style pizzas to Northern Ireland. Little Wing Lisburn opened its doors at Lisburn Square in 2017. Every pizza is made with the freshest ingredients, before being popped into a traditional Wood Stone oven to bring those authentic Italian flavours to life.