BBQ Garlic Prawn Pizza

Recipe by Fire & Thyme


Time of preparation

10 min

Cooking time

10 min


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  • 1 pizza dough
  • 1 tablespoon Best Foods mayonnaise
  • 1 tablespoon tomato paste
  • 1/2 teaspoon crushed garlic
  • 1/2 teaspoon paprika
  • 1/2 cup mozzarella
  • 1/2 courgette sliced
  • 12 prawns
  • 1 tablespoons olive oil
  • 1/2 teaspoon crushed garlic
  • 1 fresh lemon zest
  • 1/2 lemon juice
  • parsley to garnish

Recipe Directions

  1. Set up BBQ grill using a 2 - 3 zone setup. For charcoal place coal on either side of the grill with no coals in the centre. For a gas barbecue have outside burners on high, and inside burns on low.

  2. To make the thousand island style sauce, combine the Best Foods Mayonnaise, tomato paste, first portion of crushed garlic and paprika in a small bowl and set aside.

  3. In another small bowl, combine the olive oil, chili flakes, remaining crushed garlic, lemon zest and lemon juice and set aside.

  4. If using fresh pizza dough, roll it out to your desired size on a piece of non-stick paper. When using this method, keep the size of the base down to less than the size of a good-sized dinner plate.

  5. Place the rolled-out dough directly over top of the heat. The bottom of the pizza dough will begin to cook and after a minute, you will be able to lift the dough easily.

  6. Lift, rotate and check the bottom of the dough to ensure it evenly cooks over your heat source. After 2-3 minutes the bottom of the dough should be cooked with a nice char.

  7. Remove the dough to a chopping board, flipping it so the uncooked side is now facing down.

  8. Top the grilled pizza dough with a generous layer of the thousand island style sauce, sprinkle with a layer of mozzarella cheese, top with sliced zucchini and prawns, then drizzle the prawns with the chili and lemon oil mixture.

  9. Place the pizza back on the grill away from the heat source. Centre it in the BBQ away from direct heat so it is baking from all sides and so the base doesn’t burn before the toppings are cooked through.

  10. Close the BBQ lid and check after 5 minutes. Depending on pizza size, thickness, BBQ heat and toppings, the top of the pizza should be nearly cooked. If it is not ready, close the lid and check every few minutes, rotating the pizza to ensure even cooking. If the base hasn’t crisped up enough, sit it back over the heat to get the desired char level.

  11. To serve, sprinkle the grilled pizza with fresh parsley and a squeeze of lemon juice, then cut it in to slices.