Directions

1. 1

   Preheat your oven to 220°C (200°C fan/gas mark 7). In a mixing bowl or stand mixer fitted with a dough hook, combine the whole wheat flour, instant yeast, and salt. Add the rapeseed oil and 150ml warm water, then stir until a soft dough forms. If using a stand mixer, knead for about 5 minutes until smooth; if mixing by hand, transfer to a floured work surface and knead for about 10 minutes. The dough will be slightly sticky—avoid adding excessive flour. Cover the bowl with a clean tea towel and set aside to rest while you prepare the topping.

2. 2

   Heat a little oil in a non-stick pan or wok over medium heat. Add diced celery and bell pepper, then cook for about 8 minutes, stirring often, until the vegetables are soft. Pour in the canned tomatoes and sprinkle with paprika, then cook for 2 minutes more. Remove from heat and allow to cool slightly, then fold in the prawns.

3. 3

   Using oiled hands, divide the dough in half and gently shape each piece into a 25cm round on lightly oiled baking sheets. Do not knead the shaped dough, as this will make it elastic and cause it to shrink. Divide the tomato-prawn mixture evenly between the two pizzas, spreading it over the surface. Scatter fresh coriander over the top and finish with a generous sprinkle of Cajun spice blend. Bake for 10 minutes until the crust is golden brown. Serve warm with a crisp green salad.