{"product_id":"prawn-stracciatella-pistachio-pizza","title":"Prawn, Stracciatella \u0026 Pistachio Pizza","description":"\u003cp\u003eThis 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.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e1 pizza dough ball (about 250g - see our Classic Neapolitan Pizza Dough)\u003c\/li\u003e\n  \u003cli\u003e120g stracciatella cheese (or 1 burrata, torn open)\u003c\/li\u003e\n  \u003cli\u003e8-10 raw king prawns, peeled and deveined\u003c\/li\u003e\n  \u003cli\u003eJuice of 1 lime\u003c\/li\u003e\n  \u003cli\u003e30g shelled pistachios, roughly chopped\u003c\/li\u003e\n  \u003cli\u003eExtra virgin olive oil\u003c\/li\u003e\n  \u003cli\u003eFlaky sea salt\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003ePeel 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.\u003c\/li\u003e\n  \u003cli\u003eRoughly chop the pistachios with a knife. You want uneven pieces for texture - don't blitz them.\u003c\/li\u003e\n  \u003cli\u003ePreheat your pizza oven to 400-450°C.\u003c\/li\u003e\n  \u003cli\u003eStretch the dough to about 12 inches on a well-floured surface. Transfer to a floured peel and brush the surface lightly with olive oil.\u003c\/li\u003e\n  \u003cli\u003eWhile 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.\u003c\/li\u003e\n  \u003cli\u003eSlide the base into your oven and cook for 60-90 seconds until puffed, blistered, and lightly charred. Turn once for even cooking.\u003c\/li\u003e\n  \u003cli\u003eRemove the base from the oven. Working quickly while it's still hot, spoon the stracciatella in generous dollops across the surface.\u003c\/li\u003e\n  \u003cli\u003eArrange the seared prawns over the stracciatella.\u003c\/li\u003e\n  \u003cli\u003eScatter the chopped pistachios over the top. Finish with a pinch of flaky sea salt and a drizzle of your best olive oil.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57507583295872,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/prawn-stracciatella-pistachio-pizza-4951563.jpg?v=1772492538","url":"https:\/\/kitcheninthegarden.co.uk\/products\/prawn-stracciatella-pistachio-pizza","provider":"Kitchen In The Garden","version":"1.0","type":"link"}