Neapolitan Pizza with Prawns and Bisque by @lesgourmandisesdeloubna

42 min

2 servings

2

Neapolitan pizza dough ball

🦐

8

Raw prawns

🧀

Mozzarella

🧀

Stracciatella

🌿

Basil leaves

🦀

Prawn shells

🍅

1

Tomato

🧅

2

Shallot

🧄

2 cloves

Garlic clove

🥕

1

Carrot

🌿

1

Bay leaf

🍲

Fish stock

🫒

Olive oil

🧈

Butter

🧂

Salt

⚫

Pepper

🌾

Flour

🌾

Semolina

  1. Peel
    • Raw prawns

    Peel the raw prawns, keeping the shells for the bisque.

  2. Pour
    • Olive oil
    • Prawn shells

    Pour a good drizzle of olive oil into a pot and add the prawn shells.

  3. Add
    • Shallot
    • Tomato
    • Carrot

    Add two shallots, a tomato, a carrot cut into small rounds, a bay leaf and two garlic cloves.

  4. Crush
    • Neapolitan pizza dough ball
    • Raw prawns
    • Mozzarella

    Crush everything well to release the flavours before adding the stock.

  5. Pour
    • Fish stock

    Pour in boiling water with fish stock/fumet.

  6. Simmer

    Simmer for about twenty minutes.

  7. Blend

    Blend the mixture well, then filter it.

  8. Reduce

    Let the bisque reduce.

  9. Sear
    • Raw prawns
    • Butter
    • Olive oil

    Sear the prawns in butter with a drizzle of olive oil, a little salt and pepper.

  10. Place
    • Neapolitan pizza dough ball
    • Semolina
    • Flour

    Place the dough ball on a mix of semolina and flour, leave 2 cm on the edges and stretch it out with your fingers.

  11. Spread
    • Neapolitan pizza dough ball

    Spread the bisque over the stretched dough.

  12. Add
    • Basil leaves
    • Mozzarella

    Add two basil leaves and the mozzarella.

  13. Bake

    Set the oven to level 12 at 400°C and bake the pizza immediately for ninety seconds.

  14. Top
    • Stracciatella
    • Raw prawns
    • Basil leaves

    Top with the stracciatella, the seared prawns and basil leaves.

Neapolitan Pizza with Prawns and Bisque by @lesgourmandisesdeloubna

42 min

2 servings

2

Neapolitan pizza dough ball

🦐

8

Raw prawns

🧀

Mozzarella

🧀

Stracciatella

🌿

Basil leaves

🦀

Prawn shells

🍅

1

Tomato

🧅

2

Shallot

🧄

2 cloves

Garlic clove

🥕

1

Carrot

🌿

1

Bay leaf

🍲

Fish stock

🫒

Olive oil

🧈

Butter

🧂

Salt

⚫

Pepper

🌾

Flour

🌾

Semolina

Preparation Steps

  1. Step 1/14

    Peel the raw prawns, keeping the shells for the bisque.

    🦐Raw prawns
    🦀Prawn shells
    🔪Knife

  2. Step 2/14

    Pour a good drizzle of olive oil into a pot and add the prawn shells.

    🫒Olive oil
    🦀Prawn shells
    🍲Pot

  3. Step 3/14

    Add two shallots, a tomato, a carrot cut into small rounds, a bay leaf and two garlic cloves.

    🧅Shallot
    🍅Tomato
    🥕Carrot
    🌿Bay leaf
    🧄Garlic clove
    🍲Pot

  4. Step 4/14

    Crush everything well to release the flavours before adding the stock.

    🍲Pot

  5. Step 5/14

    Pour in boiling water with fish stock/fumet.

    🍲Fish stock
    🍲Pot

  6. Step 6/14

    Simmer for about twenty minutes.

    🍲Pot

  7. Step 7/14

    Blend the mixture well, then filter it.

    🥤Blender
    🧺Strainer

  8. Step 8/14

    Let the bisque reduce.

    🍲Pot

  9. Step 9/14

    Sear the prawns in butter with a drizzle of olive oil, a little salt and pepper.

    🦐Raw prawns
    🧈Butter
    🫒Olive oil
    🧂Salt
    ⚫Pepper
    🍳Frying pan

  10. Step 10/14

    Place the dough ball on a mix of semolina and flour, leave 2 cm on the edges and stretch it out with your fingers.

    Neapolitan pizza dough ball
    🌾Semolina
    🌾Flour

  11. Step 11/14

    Spread the bisque over the stretched dough.

  12. Step 12/14

    Add two basil leaves and the mozzarella.

    🌿Basil leaves
    🧀Mozzarella

  13. Step 13/14

    Set the oven to level 12 at 400°C and bake the pizza immediately for ninety seconds.

  14. Step 14/14

    Top with the stracciatella, the seared prawns and basil leaves.

    🧀Stracciatella
    🦐Raw prawns
    🌿Basil leaves

Composition

Ingredients

Types

Grains, Seafood, Dairy, Herbs, Vegetables, Spices, Condiments, Oils

Ingredients

Neapolitan pizza dough ball, Raw prawns, Mozzarella, Stracciatella, Basil leaves, Prawn shells, Tomato, Shallot, Garlic clove, Carrot, Bay leaf, Fish stock, Olive oil, Butter, Salt, Pepper, Flour, Semolina

Notes

Neapolitan pizza dough ball (280g dough balls), Raw prawns (peeled, shells reserved for the bisque), Prawn shells (carcasses from the peeled prawns, for the bisque), Tomato (for the bisque), Shallot (for the bisque), Garlic clove (for the bisque), Carrot (sliced into rounds, for the bisque), Bay leaf (for the bisque), Fish stock (boiling water with fish stock/fumet, amount not given), Olive oil (a drizzle, for the bisque base and for searing the prawns), Butter (for searing the prawns), Salt (for seasoning the seared prawns), Pepper (for seasoning the seared prawns), Flour (mixed with semolina for dusting the work surface), Semolina (mixed with flour for dusting the work surface)

Allergens

Gluten, Crustaceans, Milk, Fish

Dietetics

Dietary regimen

High-Protein, Egg-Free, Nut-Free, soy-free, Pescatarian

Calories

650 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 70g, Fat: 26g, Fiber: 3g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 280mg, Iron: 2.5mg, Sodium: 980mg, Potassium: 500mg

Vitamins

Vitamin B12: 1.8µg, Vitamin A: 220µg, Vitamin C: 8mg

Preparation

Time Information

Preparation

40 minutes

Cooking

2 minutes

Overall

42 minutes

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

Pot, Blender, Strainer, Frying pan, Knife

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Dinner Party, Special Occasion

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Italian

Geographic

Italy, Naples

Various

Aspect

Texture

Creamy, Chewy, Crispy

Flavors

Umami, Savory, Rich, Briny, Garlicky

Other

Price

High

Recommended Preservation

room temperature

Preservation Infos

best eaten immediately after baking : 0 hours (serve fresh out of the oven for best texture), leftover pizza : 1-2 days (refrigerate in an airtight container,reheat in a hot oven or pan before eating), bisque (if made in advance) : up to 2-3 days (store in an airtight container in the fridge)