Tonight’s meal was totally inspired by the great deal I got on a freshly made, premium quality marinara mix at the local fisho. All fresh ingredients. Lovely. The weather is still extremely hot in Melbourne so cooking on the barbecue seemed the practical thing to do.
I made the potato dough from World Breads for my base. For some reason, this recipe never works for me unless I use only about 1/3 the specified milk. No idea why. Love the bread it makes though. Truly superb.
Finely chop 1 shallot and 3 cloves of garlic and very gently pan fry them. Add 750g marinara mix and pan fried it until almost cooked through. Then drain and set aside.
When dough is proved, knock down and roll out to fit 2 pizza trays. Spread bases with coriander pesto and spread half the seafood over each. Crumble 110g block goat cheese over each pizza.
To cook on the barbecue, have the barbecue heated to a low to medium heat. Any hotter and the base will burn on bottom before the top is cooked. Each pizza should take about 10 minutes to cook with the hood of the barbecue closed during cooking (assuming you have that type of barbecue, if not, give it a try but you may need to use the oven).
I served this with a simple spinach salad.