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Spelt flour pizza with prawns & sriracha mayo

Serves 4
Prep time: 30 mins + resting time
Cooking time: 15 mins

This pizza base can also be made in a bread maker on the dough setting, although we think kneading dough by hand can be quite therapeutic!

Ingredients

Method

Base

  •  1 ½ cups Pams spelt flour
  • ½ teaspoon Pams salt
  • 1 tablespoon olive oil
  • 1 ½ teaspoons Pams active yeast
  • 1 teaspoon Pams honey
  • ½ cup lukewarm water 

Toppings

  • 3 tablespoons tomato pizza sauce 
  • 1 medium Pams red onion, finely sliced into rings 
  • 12 Pams frozen jumbo prawns, thawed 
  • 1 cup Pams grated Italian 3 cheese blend 
  • Large handful Pams baby rocket leaves 
  • 2 tablespoons Pams sriracha mayonnaise
View the method
  1. Place the flour and salt in a mixing bowl.  
  2. Stir the yeast and honey into the warm water and set aside for 5 minutes until frothy. 
  3. Pour the yeast mixture along with the olive oil into the flour and mix well. Turn out and knead for 5-10 minutes until the dough is smooth and elastic. 
  4. Rinse out the mixing bowl and brush with a little extra oil. Place the dough in the bowl, cover and set aside in a warm spot for 1 ½ hours or until it has doubled in size. 
  5. Roll the dough out to form a 30cm disc.  Place the disc on a baking tray or in a pizza tray, cover and let rest for a further 15 minutes. 
  6. Preheat the oven to 220°C. 
  7. Spread the pizza sauce over the base, allowing for a 1cm edge around the outside. 
  8. Arrange the onion slices over the base and then the prawns. Sprinkle with cheese and bake for 15 minutes or until the base and top are golden. 
  9. Scatter with rocket leaves and serve with a swirl of sriracha mayonnaise. 
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