Homemade King Prawn Pizza on the Outback Barbecue Pizza Stone

Home / Recipes / Homemade King Prawn Pizza on the Outback Barbecue Pizza Stone

24 Apr 2025

45 minutes | easy | Serves Serves 2

Ingredients

The Dough:
1 tsp salt
120mls warm water
2 tsp light brown sugar
2 sachets fast action died yeast (7g)
750g white flour
50g corn meal corn flour
25g whole wheat flour
4 Tbsp olive oil
Sweet Chilli Sauce:
2 red chillies, finely chopped
½ tsp vegetable oil
¼ in piece fresh root ginger, peeled and finely chopped
1 garlic clove, grated
½ tsp cornflour
20ml white wine vinegar
25g caster sugar
1 tbsp fish sauce
The Topping:
8 Cooked King Prawns
50g grated Mozzarella
1 tbsp dried Oregano

Directions

Prep yeast

Measure 60ml of warm water in a bowl, add the sugar and yeast and stir to dissolve

Proof

Stand for at least 5 minutes to ‘proof’ (froth forms on top)

Prep flour

Sift the white flour, wheat flour, corn meal and salt into a bowl

Add olive oil and water

Make a depression in the middle of the flour and add 3 tablespoons of the olive oil and 60ml warm water

Add yeast and mix

Add the yeast mixture and mix all ingredients with your hands. Gather the dough and place it on a pre-floured board

Knead

Knead the dough for 10 minutes to form a smooth, elastic mass, adding more flour if the dough is too sticky

Place in bowl

Grease a large bowl with olive oil and add the dough turning it to coat the top

Proof dough

Cover and let it rise in a warm place until doubled in size (approximately 45 minutes)

Make the sauce

Make the sauce by adding the oil, garlic, ginger in a pan

10.

Add chillies

Add the chillies garlic and sweat for one minute

11.

Add other ingredients

Add the white wine vinegar, sugar, cornflour and fish sauce and and boil for 5 minutes stirring constantly

12.

Roll dough

Once the dough has risen, on a floured surface roll out the dough into a round shape about 1.5cm thick

13.

Brush

Brush the base with the sweet chilli sauce

14.

Add mozzarella

Add the mozzarella cheese across the base

15.

Add prawns

Spread the king prawns

16.

Add oregano

Sprinkle the dried oregano

17.

Place on Outback pizza stone

Place on the Outback pizza stone that has been prewarmed for 15 minutes

18.

Cook

Cook for 10 minutes rotating the base a quarter turn every couple of minutes. Cook for another 10 minutes until the cheese is hot and bubbly

Recipe Author

BBQ Ben

Ben Bartlett, AKA BBQ Ben has been appointed as Brand Ambassador for Outback. The partnership between BBQ Ben and Outback creates a platform for superb brand awareness of a fantastic barbecue product. The combination of Ben’s creative and innovative culinary expertise around BBQ cooking used on the Outback range of hybrid. gas and charcoal barbecues is a winner that barbecuers will all benefit from. Britain’s Best BBQ’er, Ben Bartlett BBQ Ben is one of the UK’s foremost demonstration chefs and author of several notable cookery books. His first book “The BBQ Manual” published by Haynes is available in 75 countries and his latest book “Australian & British BBQ Secrets” is written with top Australian Chef Ross Yarranton. He was the first winner of Britain’s Best BBQer and regularly appears on television and radio. Ben’s TV appearances include This Morning, Ready Steady Cook, BBC Breakfast TV and Good Morning America. His award-winning “BBQ Ben Original BBQ Sauce” has won GOLD at The Taste of The West Awards. He is a Board Member of the Master Chefs of Great Britain and Director and Ambassador for Love British Food. Recipe by Ben Bartlett ©2024 Chef Ambassador for Outback Barbecues

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