Makes 16
Prep time:
40 minutes plus 30 - 40 minutes proving time
Cooking time:
15 minutes
Level of Difficulty:


Pizza dough

2 cups plain flour, sifted
1 teaspoon caster sugar
1⁄2 teaspoon salt
7g sachet dry yeast
3⁄4 cup lukewarm water
1 tablespoon oil


2/3 cup passata
1 teaspoon Gewurzhaus Marias Pizza and Pasta Blend (see note)
1 red onion, finely sliced
16 large green prawn cutlets, approx 300g, deveined
365g tub baby bocconcini, drained and torn in half
Olive oil spray
Extra Gewurzhaus Marias Pizza and Pasta Blend, for sprinkling

Salsa Verde

2 tablespoons olive oil
2 tablespoons chopped flat leaf parsley
2 tablespoons chopped basil
2 tablespoons finely chopped green olives
1 tablespoon capers, finely chopped
1 tablespoon white vinegar
1 large clove garlic, crushed
Salt and pepper, to taste

Gewurzhaus products can be purchased online or in stock.


Combine in a bowl the sifted dry ingredients and the yeast. Make a well in the centre and stir in the combined water and oil. Stir to form a soft dough the turn onto a floured surface and knead for 3-5 minutes. Place in a lightly greased bowl. Allow the dough to prove on the Bread Proving setting 1 for 40 minutes or until doubled in size.

Preheat oven on CircoTherm at 200°C.

Punch the dough down and knead lightly until elastic, roll into a sausage shape and cut into 16 even pieces. Use your hands to shape the dough pieces into 16 x 10 cm round pizza bases then place onto 2 greased trays, allowing room for spreading.

Spread the bases evenly with the combined passata and spice. Top each with red onion a prawn and pieces of cheese. Spray with oil and sprinkle with extra spice.

Bake for 15 minutes or until golden and the cheese has melted. Meanwhile combine in a bowl the olive oil, herbs, olives, capers, vinegar, garlic and seasonings to make the Salsa Verde. Spoon a little salsa over each of the pizzetas and serve immediately.

Authors Bio:

As an experienced home economist and Food Designer Trish has worked over the span of her career in the food and home appliance industry as a demonstrator, teacher, recipe developer and food stylist. For more than 20 years she worked for and later managed the test kitchen for a large FMCG company working on some of Australia’s most trusted and iconic food brands, developing recipes and usages for their products as well as styling mouth watering images for cookbooks and websites. She has also appeared regularly as a brand ambassador on a number of well loved television cooking shows.

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