Pizza with Chorizo,prawns and Mozzarella

I often say, if I have lived in Italy I would be very very fat. And the reason for that does not lie in the fact that the food is unhealthy or too rich in calories, not at all. But I would eat too much in this Mecca of food - I adore everything from pizza and spagetti to gelato and all the sweet temptations of Italian cuisine.  So I make pizza often at home and I always use a pizza stone. Putting the stone in the preheated oven an hour before the actual baking makes a pizza with nice golden crust. Neapolitan kind of pizza dough makes thin crust pizzas with a puffy end crust and the filling with prawns and cheese gives the salted taste of sea and joy. My recipe is based on the recipe from here. I like the idea of mixing the flavours of prawns and cheese. Cheese enhances the taste of the prawns and makes them more beautiful.

Ingredients for one 30 cm pizza:

For the pizza dough:

• 200g all-purpose flour
• 5 Tbsp corn flour
• 1 package active dry yeast
• 150g luke warm water
• 1/2 tsp salt
• 1/2 tsp sugar

For the topping:

• 1 cup of tomato sauce
• 2 packs of Mozzarella cheese
• 10 cleaned Tiger prawns
• 3 slices Chorizo sausage
• 3 Tbsp olive oil
• salt and freshly ground pepper
• 1/2 teaspoon hot chilly flakes (optional)

Preparation:Preparing the pizza dough:
Dissolve the yeast in half of the water and add the sugar. Let the mixture rise for at least half an hour. Sieve the flour and make a well in the centre. Add the active yeast and the additional water. When everything is incorporated, add the salt and begin to knead the dough. When the dough is smooth enough according to your opinion, place it in a covered bowl and let it rest about an hour or until it doubles its volume. 
Form the pizza. Sprinkle your working surface with the corn flour and knead the dough  until it gets smooth and elastic and there is no trace of the dough on your fingers. Slightly rotate the dough in order to stretch the pizza all the way around until the dough is thin at the center and you have a pizza that has reached a diameter of about 30 cm.

Preparing the pizza topping:

Preheat the oven at 200°C and put the lightly oiled pizza stone into the oven. 
Shell and devein prawns and put them in a pan with hot olive oil for 2 minutes until they change their color to pink. Add the garlic glove and Chorizo into the pan for 1 additional minute and take off the heat.

Spread the tomato sauce onto the pizza dough, add the sliced mozzarella and the prawns. Sprinkle with salt and pepper. Add the olive oil from the pan where the prawns fried. Cook for about 15 minutes until the cheese melts and the borders of the pizza get golden brown.

You can sprinkle some sliced fresh hot peppers or hot pepper flakes before serving the pizza or you can fry two or three dried hot peppers in the olive oil where you fry the prawns.