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Grilled Pizza With Prawns, Cherry Tomatoes and Arugula (appetizer)

Cakebread Cellars, Napa Valley

Cakebread Cellars, Napa Valley

With warm weather here or quickly approaching, take time to enjoy pizza cooked on the grill. I love pizza cooked on our outdoor grill. It seems to be lighter tasting and with a freshness that one does not get with a traditional pizza. Whether you are home for Easter or Spring break or enjoying a glorious day or weekend at home, you will be sure to enjoy the flavor of a pizza cooked on the grill. The recipe below is from Cakebread Cellars located in Napa Valley.

Cheers! Kathy

Grilled Pizza With Prawns, Cherry Tomatoes and Arugula (appetizer)

Serves: 6
Chef: Brian Streeter (Cakebread Cellars)
Suggested Wine Pairing: Sauvignon Blanc, Napa Valley


Pizza Dough

2½ c all purpose unbleached flour
2 c durum flour
1 pkg. dry yeast
2 tsp salt
1 T olive oil
1¾ c water, about 75 F

Tomato sauce

2 T extra virgin olive oil
2 cloves garlic, minced
¼ tsp crushed red pepper flakes
1½ lbs ripe plum tomatoes, peeled, seeded, and diced
1 sprig fresh basil
Kosher salt


2 T extra virgin olive oil, plus additional for brushing
2 cloves garlic, minced
Pinch chili flakes
1 lb large prawns, peeled, deveined, and cut in half lengthwise
¼ c Cakebread Sauvignon Blanc
1 T flat-leaf parsley, chopped
2 c cherry tomatoes, halved
10 oz mozzarella cheese, grated
¼ c fresh basil, chopped
1 c arugula, washed and dried


Pizza Dough

  1. Mix together all the ingredients, except the water, in bowl of a heavy duty electric mixer, with the dough hook attachment.
  2. Add the water and mix until dough pulls together and forms a ball.
  3. Remove from work bowl and finish kneading by hand on a lightly floured work surface, until dough is smooth and elastic, about 5 minutes.
  4. Place in a lightly oiled bowl and cover with plastic wrap. Set aside and allow to rise until double in volume, about 1 hour.
  5. Punch down and divide into 6 balls. Set on a floured sheet tray, cover with plastic wrap and refrigerate until you are ready to make pizza.

Tomato Sauce And Toppings

  1. To make the tomato sauce: Combine the olive oil, garlic, and red pepper in a saucepan. Cook over medium heat for 1 minute.
  2. Add the tomatoes, sprig of basil and a pinch of salt. Simmer for 15 to 20 minutes, until thick.
  3. Pass though a food mill or leave as is for a rougher consistency.
  4. Peel the prawns, devein and slice in half lengthwise.
  5. Heat the 2 tablespoons olive oil, garlic and chili flakes together in a large nonstick sauté pan over high heat. Add the prawns and toss to evenly coat in the oil. Add the white wine and parsley and cook for 2 to 3 minutes, until the prawns become opaque, stirring frequently. Set aside.
  6. On a floured surface, flatten a ball of dough using the palm of your hand. With your fingers or rolling pin work the dough into a thin round disk.
  7. Brush surface with olive oil and place on the grill, oil side down. Cook for approximately 1-2 minutes to brown the underside.
  8. Brush the top side with olive oil and using a pair of tongs, turn the pizza over. Working quickly spread a little tomato sauce over the pizza. Top with a handful of cherry tomatoes, the prawns and the grated cheese.
  9. Place the lid on the grill and cook for 1 to 2 minutes to brown the underside and melt the cheese on top.
  10.  Remove from the grill and tear some basil over the top as well as a small handful of arugula.
  11. Cut the pizza into slices and serve, and then continue making pizzas with the remaining dough.

Recipe provided by Cakebread Cellars in California

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