Seafood Flatbread with Parsley
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 10 min.
Ready in
Ingredients
for
1
- For the base
- 2 ⅔ cups wheat flour
- ¼ cup olive oil
- 2 Tbsps Yeast
- 1 ½ tsps Dried yeast
- For the topping
- 4 Tbsps Ketchup
- 4 Tbsps tomato puree
- 1 Tbsp dried Italian herbs
- Plus
- 2 cups Emmentaler cheese (grated)
- 1 ball Mozzarella (chopped)
- 3 Zucchini (thinly sliced)
- 2 cups Prawn (ready-to-eat, peeled and entrails removed)
- 2 Tbsps vegetable oil
- 1 cup parsley (chopped)
- herb salt
Preparation steps
1.
To make the base mix together the flour and 200 ml of warm water with the oil, yeast and a pinch of salt and knead until an elastic dough is created. Leave to rise in a warm place for about 45 minutes.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.
3.
Mix together the ketchup, 200 ml water, the tomato puree and the herbs.
4.
Roll out the pizza dough on a floured work surface to the size of the baking tray. Place it on the baking tray and brush with the tomato mixture. Sprinkle the cheese on top and bake for 15 minutes.
5.
Remove from the oven, add the courgette slices and bake for another 15 minutes. Then add the prawns, drizzle with oil and bake for a further 5-8 minutes.
6.
Remove from the oven and serve garnished with the parsley and the herb salt.
