Prawn, Stracciatella & Pistachio Pizza

This is the kind of pizza you make when you want to show off a bit. No tomato sauce - just a blistered base topped with creamy stracciatella, flash-seared prawns, and a scattering of chopped pistachios. The trick is baking the base first, searing the prawns in a screaming hot pan, then assembling while everything is still smoking hot. The stracciatella softens into pools on the charred dough, the prawns stay plump and juicy, and the pistachios add colour and crunch. It's a proper dinner party pizza - elegant, Italian, and surprisingly simple once you've got your oven up to temperature.

Ingredients

• 1 pizza dough ball (about 250g - see our Classic Neapolitan Pizza Dough)
• 120g stracciatella cheese (or 1 burrata, torn open)
• 8-10 raw king prawns, peeled and deveined
• Juice of 1 lime
• 30g shelled pistachios, roughly chopped
• Extra virgin olive oil
• Flaky sea salt

Method

1. Peel and devein the prawns if not already done. Toss them in the lime juice with a pinch of salt and leave to marinate for 10 minutes while you prepare everything else.
2. Roughly chop the pistachios with a knife. You want uneven pieces for texture - don't blitz them.
3. Preheat your pizza oven to 400-450°C.
4. Stretch the dough to about 12 inches on a well-floured surface. Transfer to a floured peel and brush the surface lightly with olive oil.
5. While the oven comes up to temperature, get a frying pan very hot with a splash of olive oil. Drain the prawns from the lime juice and sear them for about 90 seconds, turning once, until they are just pink and lightly charred. Set aside - don't overcook them, they just need to be cooked through.
6. Slide the base into your oven and cook for 60-90 seconds until puffed, blistered, and lightly charred. Turn once for even cooking.
7. Remove the base from the oven. Working quickly while it's still hot, spoon the stracciatella in generous dollops across the surface.
8. Arrange the seared prawns over the stracciatella.
9. Scatter the chopped pistachios over the top. Finish with a pinch of flaky sea salt and a drizzle of your best olive oil.