A creamy thousand island style sauce is spread on a crispy char-grilled pizza base which is cooked directly on the BBQ grates, then topped with mozzarella, zucchini and plumP prawns to create the ultimate summer seafood pizza.
For an added burst of flavour, the prawns are drizzled in a tasty chili, garlic and lemon oil, before being grilled to golden perfection over the coals.
1 x portion favourite pizza dough or pre-made pizza base
1 tbsp Best Foods mayonnaise
1 tbsp tomato paste
½ tsp crushed garlic
½ tsp paprika
½ cup mozzarella
½ zucchini, sliced
10 – 12 prepared prawns (peeled & deveined)
1 tbsp olive oil
½ tsp chili flakes
½ tsp crushed garlic
Zest of one lemon
Parsley to garnish
Set up BBQ grill using a 2 or 3 zone setup.
For charcoal place coal on either side of the grill with no coals in the center.
For a gas barbecue have outside burners on high, and inside burns on low or off.
To make the thousand island style sauce, combine the mayonnaise, tomato paste, first portion of crushed garlic and paprika in a small bowl and set aside.
In another small bowl, combine the olive oil, chili flakes, remaining crushed garlic and lemon zest and set aside.
If using fresh pizza dough, roll it out to your desired size on a piece of non-stick paper. When using this method, keep the diameter of the dough down to less than the size of a good-sized dinner plate, this will ensure its easy maneuver around the grill.
Place the rolled-out dough directly over top of the heat. The bottom of the pizza dough will begin to cook and after a minute or so you will be able to lift the dough easily. Lift, rotate and check the bottom of the dough to ensure it evenly cooks over your heat source. After 2-3 minutes the bottom of the dough should be cooked with a nice char, after-which remove the dough, flip and place on a chopping board so the uncooked side is now facing down.
Top the grilled pizza dough or premade pizza base with a generous layer of the thousand island style sauce, sprinkle with a layer of mozzarella cheese, then top with sliced zucchini and prawns.
Drizzle the prawns with the combined garlic, lemon and chili oil, then place the pizza back on the grill away from the heat source. Centre it in the BBQ away from direct heat so it is baking from all sides and so the base doesn’t burn as we need to leave it to cook the toppings.
Close the BBQ lid and check after 5 minutes. Depending on pizza size, thickness, BBQ heat and toppings the top of the pizza should be nearly cooked. If it is not ready, close the lid and check every few minutes, rotating the pizza to ensure even cooking. If the base hasn’t crisped up enough, sit it back over the heat to get the desired char level.
To serve, sprinkle the grilled pizza with fresh parsley, and cut in to slices.